Remove the lamb leg from the fridge at least an hour before cooking. Rub lightly in rosemary and olive oil, then spike with rosemary and thinly sliced garlic. Roast in the oven to your liking, before basting with herbs and foaming butter. Make sure you leave time for the joint to rest and check seasoning. Serve with fondant potatoes, vichy carrots and sliced runner beans. To add a traditional and delicious final touch, rustle up some homemade English mint sauce for the table. We suggest serving the lamb pink; with a bit of practice, you’ll get it perfect every time.
Even the best meat still requires expert preparation, so we work with master butchers who ensure our whole lamb leg is immaculate. All our cuts are skilfully prepared by hand in time-honoured, traditional fashion. We never compromise on our standards, which is central to maintaining the quality you have come to expect. When choosing a cut of lamb, look for firm, fine-grained meat with a velvety texture; it should be moist, rather than dry or slimy.
The Black Farmer works with local produce and farmers to promote a sustainable and ethical approach to meat eating. This reduces animal stress and lowers food miles as much as possible.
Whole lamb leg is suitable for home freezing. Make sure that you defrost the meat slowly and thoroughly before cooking. The easiest way is simply to leave in the fridge overnight.
The shelf life of this product is 12 days from date of delivery.