A guide to creating a show-stopping roast for any occasion
There’s something timeless about a beautifully roasted organic leg of lamb — tender, flavourful, and effortlessly impressive. Whether you’re hosting a Sunday roast or preparing a special autumnal feast, our Eversfield Organic Leg of Lamb (Bone-In) delivers that perfect balance of premium quality and comforting tradition.
Available in 1.2kg and 2.4kg joints, this cut comes from our grass-fed, high-welfare British lambs, raised organically for unbeatable flavour and succulence. The bone helps lock in moisture and enhances the taste, creating that classic depth you expect from the finest lamb.
Cooking Times & Temperatures
-
Preheat oven: 200°C (fan 180°C) / 400°F / Gas Mark 6
-
For medium-rare: 25 minutes per 500g, plus 25 minutes
-
For medium: 30 minutes per 500g, plus 25 minutes
-
For well done: 35 minutes per 500g, plus 25 minutes
Example:
-
1.2kg joint → approx. 1 hour 15 mins for medium-rare
-
2.4kg joint → approx. 2 hours 15 mins for medium
(Always rest for 20–30 minutes before carving to allow the juices to settle.)
Classic Herb & Garlic Roast Lamb
Ingredients:
-
1.2kg or 2.4kg Organic Leg of Lamb (Bone-In)
-
3 garlic cloves, sliced thinly
-
2 tbsp fresh rosemary, chopped
-
1 tbsp fresh thyme leaves
-
3 tbsp olive oil
-
Sea salt & cracked black pepper
-
1 lemon, halved
-
Optional: a splash of red wine or stock for gravy
Method:
-
Prepare the lamb: Pat dry with kitchen paper. Using a small, sharp knife, make shallow incisions all over the surface.
-
Stud with flavour: Insert garlic slices and rosemary sprigs into the cuts. Rub the lamb all over with olive oil, thyme, salt, and pepper.
-
Roast: Place on a roasting tray with the lemon halves (cut side up) and roast according to weight and preference.
-
Rest: Cover loosely with foil and rest for at least 20 minutes.
-
Serve: Pair with roasted root vegetables, seasonal greens, and mint or redcurrant jelly.
Alternative Flavour Inspirations
1. Mediterranean Style:
Rub lamb with crushed garlic, oregano, lemon zest, and olive oil. Serve with roasted peppers, aubergine, and couscous.
2. Moroccan Spiced:
Mix 2 tsp ground cumin, 1 tsp paprika, ½ tsp cinnamon, and 1 tsp ground coriander with olive oil. Rub over lamb before roasting and serve with spiced lentils or herby couscous.
3. Honey & Mint Glaze:
Halfway through roasting, brush the lamb with a mix of 2 tbsp honey, 1 tbsp Dijon mustard, and 2 tbsp chopped fresh mint for a sticky, caramelised finish.
Serving Suggestions
-
For the sides: Roast potatoes, honey-glazed parsnips, seasonal greens, or buttery mash.
-
For the sauce: Pan gravy made from the roasting juices, or a homemade mint sauce for brightness.
-
For a lighter meal: Slice leftovers thinly and serve in flatbreads with yoghurt dressing and salad.
Why Eversfield Organic Lamb?
Our lamb is 100% grass-fed, raised on organic pastures where the animals roam freely and live as nature intended. This high-welfare, regenerative farming approach produces meat that’s not only richer in flavour, but also higher in beneficial omega-3s and essential nutrients.
Whether you choose the 1.2kg joint for a smaller family roast or the 2.4kg for a full gathering, our Organic Leg of Lamb (Bone-In) is your perfect centrepiece — beautifully tender, full of natural flavour, and a real celebration of British organic farming.
