Lamb Leg

Tender, juicy, melt-in-the-mouth grass-fed British lamb, hand prepared with the bone removed so it’s...
Product Description
From £40.00
SKU:
GRL627
Weight:
1.200 KGS
mc_id:
30639
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0
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servings:
5
features:
Grass-fed British lamb|Prepared by hand|Bone removed for ease of carving
feature_filter:
Traditional Roasts
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type_filter:
Lamb
produced:
UK
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brand:
Lamb Leg, boneless
new_flag_seasonal:
0
dcode:
GRL627
required_options:
1
product_servings:
4-5
feefo_review:
L627
has_options:
1
short_description:

Succulent lamb roast

affiliate_category:
331
tax_class_id:
6
is_returnable:
2
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0
goes_well_with_products:
Q315,Q322,A282
£40.00

1.2 (Serves 5)

Adding to cart… The item has been added
Lamb Leg
£40.00

1.2 (Serves 5)

Lamb Leg

£40.00

1.2 (Serves 5)

Product description

Tender, juicy, melt-in-the-mouth grass-fed British lamb, hand prepared with the bone removed so it’s easier to carve.

NUTRITIONAL INFORMATION

Typical per 100g
Energy: 778 kJ/ 187 kcal
Fat: 12.3g, of which Saturates: 5.4g
Carbohydrate: 0g, of which Sugars: 0g
Fibre: 0g
Protein: 19g
Salt: 0.15g

HOW TO STORE

  1. Storage: Keep frozen at -18°C or below
  2. Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
  3. Shelf life defrosted: Store in refrigerator and use within 24 hours

COOKING INSTRUCTIONS

Remove all packaging and pat dry with kitchen paper. Allow 30-60 minutes for the meat to come to room temperature.

Preheat oven to 250°C / Fan 230ºC / Gas 9.

Place the joint in a roasting tray. Season with salt and pepper.

Sear the meat for 15 minutes in the oven then reduce the temperature to 190ºC / Fan 170ºC / Gas 5 and continue cooking for time below:

500g
Medium: 15-17 minutes Internal Temperature of Meat: 55-60ºC
Well done: 20-22 minutes Internal Temperature of Meat: 65-70ºC

1.2kg
Medium: 30-40 minutes Internal Temperature of Meat: 55-60ºC
Well done: 50-55 minutes Internal Temperature of Meat: 65-70ºC

1.6kg
Medium: 45-55 minutes Internal Temperature of Meat: 55-60ºC
Well done: 65-70 minutes Internal Temperature of Meat: 65-70ºC

Once your joint is cooked to your liking, remove from the oven. Place it on a board or platter, cover with foil and leave to rest for at least 20 minutes.

Cooking guidelines vary in performance, these are guidelines only.

N/A

Goes Well With...
  • Roast Potatoes with Beef Dripping

    Roast Potatoes with Beef Dripping

  • Buttered Brussels Sprouts with Pancetta & Black Pepper

    Buttered Brussels Sprouts with Pancetta & Black Pepper

  • Cranberry & Apricot Stuffing Parcels

    Cranberry & Apricot Stuffing Parcels

TOTAL: £0

What our customers think about us

WHAT OUR CUSTOMER THINK OF OUR PRODUCTS…

From £40.00

RESPONSIBLY SOURCED

Our British, grass-fed, melt-in-your-mouth steak and our commitment to quality have earned us over 380,000 five-star customer reviews, not to mention our abundance of industry awards.

For almost 50 years, Donald Russell has carefully selected the highest quality beef, lamb, pork and more to supply the world’s top restaurants and luxury hotels, and are proud to deliver the same top-quality, great-tasting food direct to your door.

OUR SUSTAINABILITY POLICY