Eversfield Organic
Lamb Leg (Bone in)
Choose options
One of the classic roasting joints, providing a succulent and tender cut from our organic grass-fed, lamb. Stud the leg with garlic, rosemary or lemon and anchovies for an unbeatable Sunday lunch.
Good To Know
Ingredients & Nutritional's
ypical values per 100g | Energy 862kj/207kcal | Fat 12.2g, (of which Saturates 5.9g) | Salt 0.19g
Storage & Shelf Life
Our Lamb leg bone in is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 9+ days shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months.
1.2kg - Serves 4-6
2.4kg - Serves 6-8
How To Cook
We Recommend:
Ingredients
- Bone-in lamb leg (1.2 kg or 2.4 kg)
- Olive oil
- Salt and pepper
- Garlic cloves (4-6, smashed)
- Fresh rosemary (or thyme) sprigs
- Lemon (optional, for zest and juice)
- Optional: vegetables (e.g., carrots, potatoes, onions) for roasting
Instructions
1. Preparation
- Remove from Fridge: Take the lamb leg out of the fridge about 30 minutes before cooking to allow it to come to room temperature.
- Preheat Oven: Preheat your oven to 180°C (350°F).
- Season the Lamb:
- Pat the lamb dry with paper towels.
- Rub the lamb leg with olive oil, then season generously with salt and pepper.
- Insert smashed garlic cloves and rosemary sprigs into slits in the meat for added flavour.
- Optional: Add Lemon: Zest and juice a lemon, and drizzle the juice over the lamb for extra flavour.
2. Cooking Method
Roasting
- Prepare the Roasting Pan:
- Place the lamb leg in a roasting pan. If using, arrange vegetables around the lamb.
- Roast the Lamb:
- Cooking Times:
- 1.2 kg lamb leg: Roast for 1 hour 15 minutes to 1 hour 30 minutes.
- 2.4 kg lamb leg: Roast for 1 hour 30 minutes to 2 hours.
- For best results, use a meat thermometer to check the internal temperature. It should reach:
- Medium-Rare: 55-60°C (130-140°F)
- Medium: 60-65°C (140-150°F)
- Well-Done: 70°C (160°F) and above.
- Baste the lamb with its juices halfway through the cooking time.
- Rest the Lamb:
- Once cooked to your liking, remove the lamb from the oven and cover it loosely with aluminium foil. Allow it to rest for 15-20 minutes. This helps the juices redistribute for a more flavourful and tender result.
3. Serving Suggestions
- Carve and Serve: Carve the lamb leg and serve it with roasted vegetables, mashed potatoes, or a fresh salad.
- Garnish: Consider garnishing with additional fresh herbs or lemon wedges for a touch of brightness.
4. Tips for Success
- Marinating (Optional): For even more flavour, consider marinating the lamb in garlic, rosemary, olive oil, and lemon juice for a few hours or overnight before cooking.
Herb Crust: For a flavourful crust, mix breadcrumbs with herbs and olive oil, and press onto the lamb before roasting.