Description

Description
A traditional whole lamb leg, bone-in for maximum flavour and succulence, prepared from locally sourced Staffordshire lamb. This is a classic roasting joint with a generous presentation, ideal for a family roast or festive centrepiece.

Approximate weight: 2.2kg

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, black pepper, and rosemary or garlic 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 20 minutes before carving

Serving Suggestion
Serve carved into thick slices with roast potatoes, greens, and minted gravy, or pair with redcurrant jelly for a more classic finish.