Leg of Lamb Roast
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Product Description
Product Description
Individually packed Leg of Lamb roasting joint, cut from the hindquarter of local British outdoor reared lambs. If you prefer your lamb boneless, our skilled butchers can expertly remove the bones for convenient, boneless lamb carving, or leave the bone to enhance the traditional Sunday roast experience. Either way, this roasting joint is wonderful choice for a memorable Sunday roast.
Cooking & Recipes
Cooking & Recipes
How to Cook Leg of Lamb Roast
Remove lamb from packaging and rest at room temperature for 15 - 20 minutes before cooking. Place in roasting tin, lightly season with salt and pepper, and your choice of herbs (thyme and/or oregano work well), and roast in centre of preheated oven at 190°C/Fan 170°C/Gas 5. Cook for 8 minutes per 100g for a well done joint, basting with roasting juices occasionally. Remove from oven, cover with foil and allow to rest for at least 10 minutes before serving.
Storage
Storage
Ingredient and Nutrition
Ingredient and Nutrition
Ingredients
Lamb (100%).
Country of Origin
U.K.
Nutrition
Typical Nutritional Information | Per 100g |
---|---|
Energy KJ | 721kJ |
Energy kcal | 173kcal |
Fat | 10.7g |
Saturates | 5.6g |
Carbohydrate | 0g |
Sugars | 0g |
Fibre | 0g |
Protein | 19.1g |
Salt | 0.2g |
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All our products are prepared fresh by experienced butchers, and are individually packed and sealed to ensure maximum freshness. Your order is then hand picked and packed into eco-friendly, insulated packaging with wool liners and specialist gel ice packs, to ensure the optimum temperature during transit. A seamless trip from us to your kitchen.