Leg of Lamb, boned and rolled

Boned and Rolled Leg of Lamb

Enjoy the rich, tender flavour of our locally sourced boned and rolled leg of lamb, perfect for creating memorable and elegant meals.

How It’s Made

Our boned and rolled leg of lamb is expertly prepared by skilled butchers. The leg is carefully deboned to make carving easy and then expertly rolled and tied, ensuring it maintains its shape during cooking and enhances its natural tenderness.

Where It’s Butchered From

The leg of lamb is taken from the hindquarters of the lamb. This cut is known for its robust flavour and succulent texture, making it ideal for roasting and slow cooking.

Cooking Instructions

Cooking our boned and rolled leg of lamb is straightforward and rewarding:

• Roasting: Preheat your oven to 180°C (160°C fan). Season the lamb generously with salt, pepper, garlic, and rosemary. Place it in a roasting tray and roast for approximately 25-30 minutes per 500g for medium-rare, adjusting the time according to your preference. Allow the lamb to rest for 15-20 minutes before carving to let the juices redistribute.
• Slow Cooking: For tender, fall-apart lamb, slow cook the joint. Place it in a pot with vegetables, broth, and herbs, and simmer gently for 4-5 hours until the meat is tender and easily pulls apart.

Storage Instructions

To maintain the freshness and quality of your boned and rolled leg of lamb:

• Refrigerate: Store in the coldest part of your refrigerator at 1-4°C and consume within 2-3 days of purchase.
• Freeze: Wrap tightly in plastic wrap or foil, or place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before cooking.

Savour the exquisite taste and superior quality of our locally sourced boned and rolled leg of lamb, perfect for creating unforgettable meals that will delight your family and guests.