Boneless Leg of Lamb (2.50kg)£45.00
(From 18 Reviews)
Boneless Leg of Lamb (2.50kg)
£45.00In Stock
(From 18 Reviews)
Description
Our fresh Leg of lamb is sourced from Yorkshire, we bone and roll or net your joints to order & then vacuum seal them.
Leg of lamb is tender and juicy and will taste fantastic which ever way you cook it.
For the best results Lamb should be roasted 20 mins per 450g/lb, plus an extra 20 mins. Weigh meat prior to roasting to determine cooking times. Cook at 220C/200C fan for the first 20 mins and then turn your oven down to 180C/160C fan for the remaining time.
Cooking
What Temperature Should I Roast Leg of Lamb, and What’s the Right Internal Temperature?
First, preheat the oven at 220 degrees. Let the leg of lamb stand at room temperature while the oven heats, and prepare any seasoning during that time.
When you roast any meat products, calculate the cooking time depending on how much the meat weighs and how much you want the lamb cooked. Before you put the lamb in the oven, reduce the oven temperature to 180 degrees.
Check the internal temperature after cooking one hour and then continue roasting, constantly checking until the lamb reaches your desired internal temperature.
A general guide is to cook a leg of lamb for 20-25 minutes per 450g (1lb) for medium rare, 25-30 minutes per 450g (1lb) or well done add on an extra 20-30 minutes added on to full cooking time for well done. you can use a meat thermometer, inserting it into the thickest part of the meat. Target internal temperatures are 130-135°F (54-57°C) for medium-rare and 155-160°F (68-71°C) for well-done.
General guidelines:
- Weight-based cooking time: Use the weight of your leg of lamb to calculate an estimated cooking time.
- Resting time: Always allow the lamb to rest for 20-30 minutes after cooking, as this allows the internal temperature to rise further (carry-over cooking) and keeps the meat juicy.
- Use a thermometer: This is the most reliable way to check for doneness.
Insert the thermometer into the thickest part of the roast, ensuring it doesn't touch the bone.Remember that the temperature will continue to rise as the lamb rests.
Internal temperatures & times:
- Rare: 125°F (52°C), approx. 15 minutes per pound.
- Medium-Rare: 130-135°F (54-57°C), approx. 20 minutes per pound.
- Medium: 135-140°F (57-60°C), approx. 25 minutes per pound.
- Well-Done: 155-160°F (68-71°C), approx. 30 minutes per pound.
Tips for a Juicier Roast:
- Preheat the oven: Start with a hot oven, such as 220°C/200°C fan, to get a good sear, then lower the temperature to a consistent 180°C (350°F) for the remainder of the cooking time.
- Season well: Rub the lamb with olive oil, salt, and pepper to enhance the flavour.
- Baste: Basting the lamb occasionally with its own juices will help keep it juicy and succulent.
- Allow it to rest: Don't skip the resting period; it is crucial for a tender result.
Reviews
Very nice but short shelf life which I wasn’t expecting. Denise Bevan
Beautiful and lean, tasted gorgeous Debra Drewitt
This lamb was tender and delicious. Karin Stewart
Amazing taste and value for money.
The lamb lasted two days and we had it New Year’s Day . Gorgeous lamb and worth the price.
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Boneless Leg of Lamb (2.50kg)£45.00
(From 18 Reviews)
Boneless Leg of Lamb (2.50kg)£45.00
(From 18 Reviews)
Boneless Leg of Lamb (2.50kg)£45.00
(From 18 Reviews)