The Butcher's Board Whole Leg of Lamb

Whole Leg of Lamb, Bone In.





Weight 2-3.5kg, typically 2.75kg
The Butcher’s Board Whole Leg of Lamb is perfect for a family feast or special occasion - a true showstopper!
Naturally tender and packed with rich flavour, it’s ideal for slow-roasting to achieve juicy meat that falls off the bone.
Whether seasoned simply with garlic and rosemary or dressed with bold spices, this premium cut delivers a hearty,
restaurant-quality dining experience right at home.

Serving Suggestions:
• Roast with root vegetables and herbs for a rustic feast.
• Pair with mint sauce or redcurrant jelly for a traditional touch.
• Slice thinly for sandwiches or wraps with tzatziki and rocket."

Australia

Do not exceed the use by date. Suitable for freezing. Freeze on day of purchase and use
within one month. Defrost thoroughly before cooking. Once defrosted use immediately.
Do not refreeze.

This product is raw and must be cooked prior to consumption. This is a guideline only.
Remove all packaging.
Oven 190°C/Fan 170°C/Gas 5
Medium 6 mins per 100g
Well done 8 minutes per 100g
Place joint in a roasting tin. Massage olive oil, salt and cracked black pepper into the lightly scored skin of the lamb, cover with foil. Roast in the centre of a preheated oven. During cooking baste occasionally with cooking juices. Add a cup of water to prevent juices from burning on base of tray. Remove the foil for the last 20 mins of cooking to make the skin crackle and blister. Remove from oven, cover with foil and allow to rest for 10 mins before carving.
For an extra special touch, make 1-inch incisions and fill with rosemary sprigs and slivers of garlic before cooking. Do not reheat.

Vac Pac Bag and label

Bag - Not recyclable.

Lamb 100%

Butcher's Board

46 Penston Road, Glasgow, G334AG

UK

46 Penston Road, Glasgow, G334AG