Whole Leg of Lamb (Boned & Rolled)

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.

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.

Store separately from cooked products. Cook thoroughly before consumption KEEP REFRIGERATED BELOW 5C