Grass Fed Leg of Lamb
Leg of lamb on the bone is tender, delicious, and a real family favourite. Read more
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.
Recently voted "Best Leg of Lamb" for Sunday Roasts by Good Housekeeping's panel of experts. The taste testers said;
"“Wow” is one word for this leg of lamb, with its crispy, caramelised skin and “incredibly tender” texture. The meat itself is well-seasoned, full of intense umami flavour and falls off the bone – a certified show-stopper."
Grass Fed 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.
Roast Lamb Leg with Beetroot Salad & Walnut Pesto
For those looking for a slightly lighter roast that still celebrates all that's good about Autumn, look no further. We have combined nutty spelt with earthy beetroot, smothered in the most delicious herby pesto and finished off with a slice or two of our very special Grass Fed leg of lamb.
Quicke's, Mature Clothbound Cheddar 200g
A rich and buttery cheddar that offers outstanding depth of flavour.£5.50
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