The ultimate centrepiece roast. Sure to be a crowd-pleaser, our lamb legs are rich and deeply satisfying.
Leaving the bone in adds extra flavour during roasting, as well as allowing the bone marrow to melt into your roasting tray and form the basis for an equally show stopping gravy!
Produced in a regenerative agriculture system our lamb is sourced from farms that practice Holistic Planned Grazing practices that help to regenerate the soil and remove carbon dioxide from the atmosphere by farming in ways that cause biodiversity to increase and plants growth to increase making the soil more resilient to flooding and drought. Our lamb is always pasture fed and are not given antibiotics or hormones.
Easy roast leg of lamb
Heat the oven to 220C/200C fan/gas 7. Remove all packaging from the lamb and keep a note of the weight to calculate the roasting time. Make incisions into the lamb using a small sharp knife, at an angle, about 5cm into the meat. Making the holes at an angle will mean more of the meat is flavoured, and the flavourings will be less tempted to be pushed out when roasting.
Insert a short sprig of rosemary, a garlic slice and a small piece of anchovy (we really recommend this, its delicious) into each of the holes, pressing in well with your finger.
Season the meat all over with salt and pepper, then rub the lamb all over with the olive oil. Transfer to a roasting tin, sat on the onion slices. Roast for 20 mins.
Lower the oven to 190C/170C fan/gas 5 and cook for another 15-20 mins per 500g (1 hr – 1 hr 20 mins for 2kg leg) depending on how pink you like your lamb. You can also check the internal temperature of the lamb if you prefer pinker meat – it will be 55C for medium (pink) and 70C for well done.
Cover with foil and rest for 15 mins before carving. Save the tray juices and onion slices to make gravy.
Super easy and enjoy the anchovies!