Some prefer it very rare; others want it well-done throughout. Leg of lamb is tender and juicy and will be good along a wide spectrum of doneness.
One ounce of lamb, grass-fed, has the same number of calories as grass-fed beef but actually has more health-promoting omega 3 fatty acids. People also get worried about lamb's fat content, but lamb actually has less marbling of fat within the meat compared to beef.
- Produced in the UK
- Hand Slaugtered
Ingredients: Lamb (100%).
Suitable for home freezing. Ideally freeze as soon as possible after purchase but always by 'use by' date shown. Not suitable for cooking from frozen. Follow the preparation guidelines above. Once defrosted use on the same day and do not refreeze. Defrost thoroughly for a minimum of 24 hours in the fridge. Keep refrigerated. Once opened, consume within 1 days and by 'use by' date shown.
Instructions: Temperature: 190°C, Fan 170°C, Gas 5
Oven 190°C/ Fan 170°C/ Gas 5. Place joint in a roasting tin. Loosely cover with foil, then roast in centre of preheated oven for 6 minutes per 100g (medium), or 8 minutes per 100g (well done). During cooking baste occasionally with cooking juices. Remove the foil for the last 20 minutes of cooking. When cooked remove from the oven, re-cover with foil and rest for 10 minutes before carving.
Instructions: Not suitable for microwave cooking.
Preparation and Usage
Remove lamb from packaging and rest at room temperature for 30 minutes before cooking.
Tip: Before cooking, lightly brush the lamb leg with oil, and sprinkle with sea salt, black pepper, crushed garlic and fresh rosemary.
Number of uses
4 serving per kg
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