Boned and rolled leg of lamb. A simple joint that does not ask much of you, but gives plenty back.
Our native breed lamb comes from Ed Stavely under the name Masham Lamb, farmed on the Swinton Estate. It is grass fed on open ground, shaped by weather and season, which gives the meat a clean, honest flavour.
Rolled and tied for ease, it cooks evenly and carves without fuss. Good for a Sunday, or any day that calls for something steady and proper.
How to cook and serve
Season well with salt and pepper, then add garlic and rosemary. Roast at 160°C, allowing around 25 minutes per 500g for pink, or longer if you prefer it more done. Let it rest before carving so the juices settle back into the meat.
