In-House Marinated Lamb Whole Leg (2.5–3kg) – Halal, Choice of Flavours

Make your table look serious with our In-House Marinated Lamb Whole Leg (2.5–3kg) – a full halal lamb leg, trimmed and seasoned by our butchers in your choice of house marinades.
Big, bold and built for sharing, it’s perfect for Eid, Sunday roasts, daawats and family gatherings. Slow-roast until tender and juicy, then carve at the table for a proper showpiece.

Available Flavour Options

• Peri-Peri
  Zesty, mildly spicy and tangy – classic peri-peri style with a gentle kick.

• Tikka Boti
  Inspired by traditional tikka – warm chilli, ginger, garlic, turmeric and garam masala for that “desi roast” flavour.

• Tandoori
  Smoky, earthy and vibrant, with paprika, chilli, cumin, fennel, fenugreek and garam masala.

• Garlic & Herb
  Fragrant garlic and mixed herbs – a softer, family-friendly flavour that still feels special.

Allergy Advice (By Flavour)

Peri-Peri – Contains:

• Wheat (Gluten) (from wheat flour)

Tikka Boti – Contains:

• Mustard (from edible mustard oil)

• Contains Colour E110 (Yellow 6)

Tandoori – Contains:

• Soya (hydrolysed soya protein)

• Mustard (mustard oil trace)

Garlic & Herb – Allergens:

• Recipe may vary. Please check the product label for exact allergens.

• Produced in a kitchen that also handles Soya, Wheat (Gluten), Mustard and other common allergens.

Always refer to the on-pack label for the most accurate and up-to-date allergen information.

Cooking Guide

Preparation

• Remove the lamb leg from the fridge about 1 hour before cooking to come to room temperature.

• Preheat oven to 180°C (fan 160°C) / 350°F.

Roasting (Classic Centrepiece)

1. Place the marinated lamb leg in a large roasting tin.

2. Add a splash of stock or water and cover loosely with foil.

3. Roast for around 2.5–3 hours for medium doneness (adjust to your preference).

4. For a crispy outside, remove the foil for the last 30 minutes and increase the oven to 200°C (fan 180°C) / 400°F.

5. Rest for 20–30 minutes before carving so it stays juicy.

Slow-Roasting (Extra Tender)

1. Preheat oven to 150°C (fan 130°C) / 300°F.

2. Roast for 4–5 hours, basting occasionally.

3. Finish at 200°C (fan 180°C) / 400°F for the last 20–30 minutes to crisp the outside.

Serving Suggestions

Carve at the table and serve with:

• Roast or mashed potatoes, wedges, or rice

• Roasted seasonal vegetables or fresh salad

• Mint yoghurt, gravy, chimichurri, or yoghurt-mint dressing

Storage Information

• Refrigerate: Keep chilled at 0–4°C and cook by the “use by” date. Store cooked leftovers in an airtight container and consume within 2 days. Reheat gently with a splash of stock or water.

• Freeze: Can be frozen (raw or cooked) for up to 3 months, well wrapped. Thaw overnight in the fridge before cooking or reheating.

The In-House Marinated Lamb Whole Leg (2.5–3kg) – Halal, Choice of Flavours gives you a show-stopping roast with all the flavour work done for you – just roast, rest and serve.