Boned and Rolled Leg of Lamb


Min Weight: 1.5kg

Serving Suggestion

  • Try marinating the lamb in plain yoghurt with fresh chopped rosemary for 1-2hrs Season with salt and pepper
  • Place in a roasting pan and put in a pre-heated oven at 220c/ 425f/ gas 7 for 10 mins. Reduce temp to 180c/350f/gas4 and cook for 25mins per 500g
  • Remove from pan and rest the lamb in a warm place
  • Remove excess fat from pan, add ½ bottle of red wine and reduce by half
  • Slice lamb ¾ inch thick and serve with red wine reductions.

Accompanied with Roast Potato and Crispy Cavalo Nero or kale with rosemary and chilli.

Locally Sourced and Freshly Prepared in store.