Description

Description
A half lamb leg, bone-in for flavour and tenderness, prepared from locally sourced Staffordshire lamb. A smaller alternative to the whole leg, ideal for couples or smaller family roasts without compromising on presentation or taste.

Approximate weight: 1.2kg

Cooking Guide

• Remove from the fridge 30–40 minutes before cooking

• Preheat oven to 200°C (180°C fan)

• Score the surface lightly and season with sea salt, pepper and fresh rosemary if desired

• Roast for:

  • Rare: 20 minutes per 500g (45–47°C internal before resting)

  • Medium Rare: 25 minutes per 500g (50–52°C internal before resting)

  • Medium: 30 minutes per 500g (55–57°C internal before resting)

• Rest for at least 15–20 minutes before carving

Serving Suggestion
Serve with roast potatoes, greens and gravy, or pair with mint sauce or a redcurrant glaze for a classic finish.