This fresh leg of lamb is a quality, tender cut of meat. It’s one of the most popular large roasting joints. Our butchers at Meat No Veg bone roll this joint for you, ready to pop into the oven. Once the shank portion is off, the tastiest and most tender part is left. When roasted it has a rich, juicy flavour as it has enough fat to keep the meat from becoming dry. It’s very tasty.
Fridge: Store in the fridge, well wrapped, for a maximum of 3 days before cooking.
Freezer: You can freeze your boneless leg of lamb joint on the day of delivery. Wrap well in a heavy duty polythene bag, label and eat within 3 months.
For a true Sunday roast lamb, spike with garlic, then slow roast and serve with mint sauce. It is also a suitable joint for braising. Use the cooking juice to make lashings of tasty gravy. One of our cooks tips is to sprinkle a light dusting of seasoned flour over the top of the joint. This absorbs the fat and makes the skin lovely and crispy. Allow the joint to cook slowly for a couple of hours, then simply carve and enjoy.
Find great lamb recipes in our recipes section.