Leg of Lamb Joint (approx 2kg)
Leg of Lamb Joint (approx 2kg)
The Sunday roast, sorted.
Our Leg of Lamb is the classic roasting joint: bone-in, around 2kg and big enough to feed the whole table. Lean, well-flavoured meat sits around the bone, which keeps it juicy as it roasts and gives you something proper to carve.
Stud it with garlic and rosemary, roast it slow or fast, and let it rest while the potatoes finish.
Why you'll love it
- Bone-in for flavour and a proper carve
- Feeds 6 to 8
- Made for Sunday lunch, Easter and gatherings
- Leftovers make brilliant curries and wraps
How to roast a leg of lamb
- Prepare: take it out of the fridge an hour before cooking. Make small cuts all over and push in slivers of garlic and sprigs of rosemary. Rub with oil, salt and pepper.
- Roast: start at 220°C (200°C fan) for 20 minutes, then turn down to 180°C (160°C fan). Allow around 15 to 20 minutes per 500g for pink, 25 minutes per 500g for well done.
- Check: a probe in the thickest part should read about 55°C to 60°C for pink, 70°C for well done.
- Rest: cover loosely with foil and rest for 20 to 30 minutes. Use the time to make gravy from the pan juices.
Delivery: Packed and delivered chilled in an insulated box, nationwide across the UK.
Leg of Lamb Joint FAQs
How long does a 2kg leg of lamb take to roast?
Around 1 hour 20 minutes to 1 hour 40 minutes for pink, and closer to 2 hours for well done, plus 20 to 30 minutes resting.
How many people does a 2kg leg of lamb feed?
Six to eight people, depending on appetite and how many sides you serve.
What goes with roast lamb?
Roast potatoes, seasonal greens and gravy are the classics, with mint sauce or redcurrant jelly on the side.
Storage: Keep refrigerated and follow the storage instructions on the product packaging.
Ingredients: Lamb (bone-in leg).