Whole leg of lamb, bone in. From grass fed Yorkshire flocks just outside Ripon.
Weighing on average 3 to 3.2kg (℮).
How to cook and 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.
