Daylesford Organic Lamb Leg Boned & Rolled

Our Lamb leg is boned and rolled and it comes from our own organic pastures at Daylesford, our lamb flock is comprised of traditional breeds making it an inimitable Sunday roast recipe, stud the lamb legs with slivers of garlic and rosemary before cooking to your liking, basting with the herb-infused juices often.


We’ve been farming organically for over 40 years, meaning our animals enjoy their natural grass and forage-based diet, growing into strong and healthy animals, free from unnecessary chemicals, antibiotics and GM feed.


We choose British breeds who thrive in their native landscape and encourage healthy biodiversity on our farm. We avoid waste of any kind, so manure and kitchen waste compost are returned to the soil as rich natural fertilisers. We have built our own abattoir to ensure the highest animal welfare and reduced food miles, which results in better tasting meat, and we spread our message far beyond the boundaries of our own fields. Each step of our journey is made with a conscience, and a love for food.

Organic Farm Gloucestershire

Nutrition: daylesford.com/nutrition.
Tell us what you think of this meat, ask us about organic farming or show a picture if you tried one of our recipes from DAYLESFORD.COM

Because we work with the seasons, occasionally we'll source from carefully selected local organic farmers, who we know and trust.

United Kingdom

Keep Refrigerated; Suitable for Home Freezing

Wash hands, knives and surfaces thoroughly before and after preparing

Oven cook - From Chilled. For perfectly cooked lamb, our head chef recommends:
Leg: Pre-heat oven to 220°C (200°C fan)/Gas mk 7. Season with salt and pepper, drizzle with olive oil and roast in the centre of the oven for 20 minutes. Reduce the heat to 200°C (180°C fan)/Gas mk 6. Roast for 35 minutes per 500g. Allow to rest, covered, in a warm place for 5 minutes before carving.
Rolled Shoulder: Rub garlic and rosemary over the lamb, season with salt & pepper and leave to marinate for a couple of hours. Wrap the lamb shoulder in tin foil. Place onto a tray and cook in the oven at 160°C (140°C fan)/Gas mk 3 for approximately 3 hours until soft and it starts to fall apart.
Rolled Saddle: Pre-heat oven to 200°C (180°C fan)/Gas mk 6. Roast for 35 minutes per 500g. Allow to rest, covered, for 10 minutes before carving.
Wash hands, knives and surfaces thoroughly before and after preparing raw meat.

Wrap

Not yet recyclable

Storage:
Keep refrigerated 0-5°C. Consume within the use by date. Once pack is opened use on the same day. Suitable for freezing on day of purchase. Use within one month. Defrost fully before use. Do not re-freeze once defrosted. Use by: see front of pack.

Additional Information:
EU Agriculture

Organic

DAYLESFORD ORGANIC

We've been farming organically for over 35 years. Our lamb is raised purely on lush grass and wild forage

Daylesford near Kingham,
Gloucestershire,
GL56 0YG.

UK

Daylesford near Kingham,
Gloucestershire,
GL56 0YG.