Lamb Leg Boneless (1kg)

£23.00

The leg of lamb is a large, lean, and tender cut and can be used whole or subdivided into smaller cuts, which can are usually cooked using dry heat methods, such as roasting.

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Even the best meat still requires expert preparation, so we work with master butchers who ensure that our Boneless Leg of Lamb is up to standard and will exceed your expectations, in line with the high quality you have come to expect from The Black Farmer.

 

The Black Farmer have been working with the best local suppliers since our inception. We source highest-quality lamb from the South West of England, which is fed on grass and free to graze the lush fields that abound in the area. By working with local produce and farmers, we promote and encourage a sustainable and ethical approach to meat eating, which reduces animal stress and lowers food miles as much as possible.

Try our delicious boneless roast leg of lamb recipe as below:

Boneless Roast Leg of Lamb

Ingredients

  • 1 leg lamb boneless
  • 2 tablespoons fresh rosemary
  • 2 tablespoons fresh thyme
  • 2 tablespoons fresh oregano
  • 4 cloves garlic
  • olive oil
  • salt & pepper to taste

Instructions for Boneless Roast Leg of Lamb

  • Preheat the oven to 450º F.
  • While the oven is heating, finely chop the herbs and garlic or use a food processor like we did.
  • Rub some oil on all sides of the lamb and season with salt and pepper.
  • Spoon the herb/garlic mixture on the topside of the lamb and spread it out.
  • Place the lamb into a shallow roasting pan and roast for 30 minutes at 450ºF. Reduce the oven temperature to 375ºF and continue cooking until you reach the desired doneness as discussed above.
  • Let the roast rest for 5 to 10 minutes until the internal temperature reaches ideal temp.
  • While the roast is resting, now is a great time to make some pan sauce. We poured the juices from the bottom of the roasting pan into a saucepan, added a cup of demi glace and some of the herbs that fell off the roast when removing the netting. Let the sauce reduce until it is thick enough to coat a spoon.
  • Ideally you would strain the sauce before serving, but we usually don’t and it tastes great.

 

Product photography is representative only. Weights and portions will be as stated.

Shop our other meat here.