Premium deboned leg of lamb from the fields of South Africa. Perfect for roasting in the oven or on the weber.
Average weight is 2.0kg’s, please notify us if you feel that your piece is significantly underweight.
Store in freezer or fridge upon receipt. Once defrosted use within 3 days.
Take large joints of meat out of the fridge one hour before you want to cook them. This allows the meat to come to room temperature and it should cook more evenly. Calculate the cooking time according to the guide below. Arrange your oven shelves so that the meat will be positioned in the centre of the oven.
Preheat your oven to the correct temperature before you put the joint in, to ensure your cooking time is accurate. With larger roasting joints it’s a good idea to cook them for the first 20 minutes on a high heat, to let the heat really penetrate the meat and give a good crispy skin on the outside (there’s no need to use this method if you’re slow roasting a shoulder joint). If you are going to do this, preheat the oven to 220C/Gas 8. Remember to reduce the temperature after 20 minutes and deduct the 20 minutes from the total cooking time. You can leave the oven door open for a couple of minutes to help it cool down.
There’s no need to cover a leg of lamb with foil while it roasts.