Whole Lamb Leg
Grade A Lamb
Perhaps the most popular cut of lamb for roasting in the UK. Work’s well with most ethnic dishes.
Country of Origin:
Upon opening a faint smell is released from the pack. This is normal and will disappear when the meat is exposed to the air. Extra care has been taken to remove bones, although some may remain.
Oven cook – General: For best results remove from refrigerator for up to 20 minutes prior to cooking. Remove all packaging. Pre-heat your oven to 160°C/325°F/Fan 150°C/Gas Mark 3. Add a little oil to a hot frying pan and brown the meat over a medium to high heat for 1-2 minutes. This will seal the meat and lock in its flavour and juices. Once browned all over transfer to an ovenproof dish. Add stock, cover and cook in the oven for 1 1/2-2 hours. Alternatively you can cook on the hob for 1 1/2-2 hours. Check product is piping hot before serving. Do not re-heat. For tenderness and succulence allow the lamb rest, uncovered in a warm place for at least 5 minutes after cooking. We have given you these cooking instructions as a guide only.
Fat off, Fat on