- Ideal for a special occasion or holiday celebration.
- It’s a bit more challenging to carve, but offers a dramatic presentation and has added richness, flavor and moisture.
To roast a whole leg of lamb, simply rub roast with olive oil and desired seasonings and place on a roasting pan with a rack. Roast at 160c for about 20 minutes per 500G or until desired degree of done-ness (65c for medium-rare). Remember to remove the lamb leg from the oven at a slightly lower degree of done-ness than you prefer as internal temperature will rise about 10c upon standing. Allow the leg roast to rest at room temperature for at least 20 minutes before carving.
- Non-Stunned Halal
- Recomended with Fat for roasting or grilling
1.2KG upto 1.5KG
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.
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