- Grass-fed Irish lamb
- Partially deboned for easy carving
- Shank bone left in for added flavour
est. weight 2.4kg leg
Our tender, rich Irish leg of lamb melts in the mouth, thanks to being expertly removed from the bone then reattached to produce a supreme depth of flavour. This also makes it effortless to carve at the table.
Remove all packaging and pat dry with kitchen paper. Allow 30-60 minutes for the meat to come to room temperature.
Pre-heat oven to 250°C / Fan 230°C / Gas 9.
Place the joint in a roasting tray, season salt and pepper. Sear meat for 15 minutes in the oven.
Reduce oven temperature to 190°C / Fan 170°C / Gas 5 and cook for:
Medium: 65-80 minutes (Internal temperature of meat: 55-60°C)
Well Done: 100-110 minutes (Internal temperature of meat: 65-70°C)
Remove from the oven and rest for at least 20 minutes in a warm place.
After resting, snip the strings, lift the meat off the bone. Slice and serve on hot plates.