Eversfield Organic Lamb Smoked Leg of Lamb 2.7kg
Eversfield Organic Lamb Smoked Leg of Lamb 2.7kg

Eversfield Organic

Smoked Leg of Lamb

£75.00
£2.78 /100g
Pack Weight:2.7kg
Quantity:

One of the classic roasting joints, a whole leg of our organic lamb with the shank on, smoked slowly over oak chippings here on our farm. Try with a rich onion gravy and a sprinkling of fresh mint for a real crowd-pleaser.

Good To Know

Ingredients & Nutritional's

Organic and Grass-fed Lamb
Please note this is produced in a factory that handles Gluten

Typical values per 100g | Energy 1166kj/208kcal | Fat 18.5g, (of which Saturates 8.6g) | Carbohydrates 1.6g | Protein 26.7g | Salt 0.23g

How To Store  

Our Smoked leg of Lamb is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 9+ day 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. 

Our Farms & Suppliers
At Eversfield Organic we use a selection of small, local sheep farms that work solely with us. Our farms have various breeds, from Scottish Blackface ewes to Manx Loaghtan sheep, who are of course all 100% grass-fed. They also have perfect parenting skills for those bouncy spring lambs and a friendly temperament. The lambs are also grass-fed, so these happy little sheep spend their lives in the fields, the way it should be. They graze freely on organic pastures, roaming acres of luscious rolling hills. A clover-rich diet gives the meat a healthy covering of fat and marbling throughout, creating meltingly soft roasting joints, succulent centrepieces, and tender, quick-cooking grass-fed steaks.

How To Cook 

We Recommend:

Cooking Steps

  1. Preparation:

    • Remove the lamb from the refrigerator and pat it dry with paper towels to ensure good browning.
    • Score the Fat: If the leg of lamb has a thick layer of fat, score it lightly in a crisscross pattern. This allows the fat to render out during cooking and enhances the flavour.

  2. Seasoning:

    • While smoked leg of lamb already has flavour, you can enhance it by rubbing the surface with olive oil, salt, pepper, and any additional herbs or spices you prefer, such as:
      • Garlic powder
      • Rosemary
      • Thyme
    • Optional: If desired, you can marinate the lamb in a mixture of olive oil, garlic, and herbs for a few hours or overnight before cooking.

  3. Roasting:

    • Place the smoked leg of lamb on a roasting rack in a roasting pan. The rack allows for even heat circulation.
    • Pour a little water or stock into the bottom of the roasting pan. This will create steam during cooking and help keep the lamb moist.
    • Roast the lamb in the preheated oven for approximately 2.5 to 3 hours.

  4. Basting:

    • Baste the lamb with its own juices every 30-45 minutes to keep it moist and flavourful.

  5. Check for Doneness:

    • Use a meat thermometer to check the internal temperature:
      • Medium-rare: 55-60°C (130-140°F)
      • Medium: 60-65°C (140-150°F)
      • Well-done: 70°C (160°F) and above
    • The meat should be tender and pull apart easily.

  6. Resting:

    • Once the lamb reaches the desired temperature, remove it from the oven and cover it loosely with foil. Allow it to rest for 15-20 minutes. Resting helps redistribute the juices, ensuring a moist and tender result.