Our Whole Leg of Lamb (Boned & Rolled) is a true centrepiece cut—succulent, full of flavour, and expertly prepared in-house by our skilled butchers. We start with a premium leg of lamb, carefully removing the bone while preserving the integrity of the meat. This allows for easier carving and more even cooking.
Once boned, the joint is expertly trimmed and neatly rolled, then hand-tied with butcher’s string to create a uniform shape. This not only helps the lamb cook evenly but also ensures it retains its natural juices, giving you a tender, moist roast every time. The finished joint is compact, elegant, and perfect for feeding a family or gathering.
Cooking Guide
For the best results, bring the lamb to room temperature before cooking.
Oven Roast Method:
- Preheat oven to 180°C (Fan 160°C / Gas Mark 4)
- Place the lamb in a roasting tray, drizzle with oil, and season generously with salt, pepper, garlic, and fresh herbs like rosemary
- Roast for:
- Medium: 25 minutes per 500g + 25 minutes
- Well done: 30 minutes per 500g + 30 minutes
- Baste occasionally during cooking
- Once cooked, rest for 15–20 minutes before carving
This resting period is essential—it allows the juices to redistribute, ensuring every slice is tender and flavourful.
Why Lamb is Traditional at Easter
Serving lamb at Easter has deep historical and cultural roots. In Christian tradition, lamb is closely associated with Jesus Christ, often referred to as the “Lamb of God,” symbolising sacrifice and renewal.
The tradition also ties back to the Jewish festival of Passover, where lamb was historically part of the ceremonial meal. As Easter developed, these traditions carried through, making lamb a symbolic and celebratory dish for the occasion.
Beyond tradition, spring is when lamb is naturally at its best—fresh, tender, and full of flavour—making it the perfect seasonal choice for an Easter feast.
A beautifully prepared boned and rolled leg of lamb brings together tradition, flavour, and convenience—ideal for creating a memorable Easter meal.