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The pinnacle cut for anyone who loves a classic roast lamb dish. Leg of lamb on the bone is tender, delicious, and a real family favourite. It’s one of those show-stopping joints that not only tastes amazing but looks sensational on the table too.
We grow our lamb slowly, only ever feeding a diet of grass for the entirety of their lives, they take a little longer to finish and so, are classed as Hogget. The maturity of our Hogget creates a richer depth of flavour and marbling than you find in younger lamb.
We recommend 4 portions per kg.
Cooking Tips & Recipes
Leg of Lamb
Preheat the oven to 180C. Place the leg on a wire rack in a roasting dish.
Cook the leg of lamb for approximately 30 minutes per kg.
For best results use a meat thermometer. Place the tip in the thickest part of the joint (not next to the bone), and the dial facing out of the oven. The target temperature is 55C.
Leave to rest for 20 minutes.
1.00 – 1.49kg (2 – 4 Servings), 2.00 – 2.49kg (4 – 6 Servings)
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