quantity.error.zero
Leg of lamb
The classic Sunday roast — lean, sweet and easy to carve.
£22.40 per kg
The traditional Easter and Sunday joint. Lean, sweet and straightforward to carve, whether you take it on the bone for flavour or boned and rolled for ease. Stud it with garlic and rosemary, roast it to pink. Mint sauce and redcurrant jelly on the side.
220°C for 20 min then 180°C for 20 min per kg for pink. Rest 20–25 min. Stud with garlic and rosemary before it goes in, not after.
300–350g per person on the bone, 225-250g boned and rolled. A 2kg leg serves 6.