Easy Carve Leg of Lamb

Grass Fed Lamb

Store long term in your freezer, until you are ready to cook. Thaw prior to cooking, keep refrigerated and cook within 5 days.

Next day delivery available if you order before 1pm. Free delivery on all orders over £85. For orders between £30 and £65, delivery is £4.95. For orders between £65 and £85, delivery is £3.95. For all orders over £85, delivery is free. All our products are sent out frozen. If thawed when they arrive, you can refrigerate and use within 5 days, or they are suitable for refreezing at home too. Delivered in compostable and recyclable packaging.

We know there are stereotypes around frozen food, but we do things a little differently to make sure our produce is of the highest quality. We follow a blast freezing process, unlike conventional freezing, which keeps the ice crystals formed as small as possible, so that it does not affect the taste or texture of the meat. The end result is naturally preserved produce, without relying on artificial preservatives, that is professionally frozen by our team of master butchers at its peak quality, ready for you to enjoy at your convenience. We're confident that you will see how this process results in better tasting food. If you try some and still don’t agree, please get in touch with our team directly.

For a medium rare finish: Remove the lamb from the fridge and let it come to room temperature for about 1 hour. Pat it dry and rub with olive oil, salt, and pepper. You can also make small incisions and push in a mixture of crushed garlic, rosemary, anchovies and other additions for extra flavour. Place the lamb on a rack in a roasting pan. Preheat your oven to a high temperature, around 220°C (425°F). Roast for an initial 15-20 minutes at the high heat to sear the outside before reducing the oven temperature to 190°C (375°F) or 180°C (350°F). Roast for approximately 1 hour 30 minutes to 1 hour 45 minutes for a medium-rare result, or longer for medium/well-done. Use a meat thermometer inserted into the thickest part to confirm the internal temperature: Medium rare: 57-60°C (135-140°F) after resting. Medium: 63-65°C (145-149°F) after resting. Well done: 70°C+ (158°F+) after resting. Remove the lamb from the oven, cover loosely with foil, and let it rest for 15-20 minutes before carving. This is crucial for a tender, juicy roast as it allows the juices to redistribute.