Leg of Lamb
This traditional lamb roast is presented on the bone to provide extra flavour while cooking. It requires a little finesse to cook, but the results are certainly worth it. Either roast until pink or slow cook until the meat is falling off the bone.
A full leg weighs approximately 2kg, whilst a half leg weighs approximately 1kg.
Price range: £40.00 through £80.00
Remove the leg from the fridge at least 2 hours before cooking to allow it to come up to temperature. Season with olive oil, salt and pepper, and a little rosemary.
Preheat oven to its highest temperature.
Place the leg in a tray atop your choice of vegetables and aromatics, and roast for 15 minutes.
Reduce the temperature to 160C and continue roasting for approximately 1.5 hours or until up to safe temperature.
Remove from the oven, cover loosely in tin foil and allow to rest for roughly an hour.
Please remove all paper wrapping from your meat and place it on a plate in the fridge away from cooked items. This allows air to circulate around it properly, helping to prolong shelf life.
Average shelf life: 2-3 days.
Vacuum-packed meat can be put straight in the fridge and has a longer shelf life.
