Our buyers select the very best Lambs from Markets in and around Lincolnshire. These Lambs are born and raised on wolds and surrounding area which are famous for producing amazing quality Lamb. Our expert butchers then masterfully create the wonderful cuts of Lamb, ensuring care goes into every one. We are very proud of our Lamb and it is always popular what ever the time of year.
Our butchers bone and then remove the extra fat to create this easy carve centre piece. Whether you choose a rolled one for a Sunday roast or for the more adventurous, butterflied on the BBQ; the taste and tenderness will impress (try our Marinated Leg of Lamb recipe).
How to cook Boneless Leg of Lamb
Cook from room temperature. Pat the Leg dry with a kitchen towel. Roast the Joint in a deep tray. Place in centre of a preheated oven at 220°C, Gas Mark 8 for the first 20 minutes. This will get the skin nice and crispy to begin with but remember to turn the oven down to 180°C, Gas Mark 4 after 20 minutes. To calculate cooking times, for medium, cook 25 minutes per 500g, plus 25 minutes and for well done cook 30 minutes per 500g and an extra 30 minutes.