Whole leg of lamb, bone in. From grass-fed Yorkshire flocks. Big on flavour and made for roasting.
Sold on an average weight basis (3kg ℮).
How to Cook & Serving Suggestions:
Rub with salt, pepper, garlic, and rosemary. Roast at 160°C for about 25 minutes per 500g if you like it pink, longer if not. Rest well before carving. Serve with mint sauce, roasties, and seasonal veg. Cold slices make cracking sandwiches the next day. A proper joint, done right.
