Eversfield Organic Lamb Lamb Leg (Bone in)

Eversfield Organic

Organic Lamb Leg (Bone in)

£29.99
£2.50 /100g
Pack Weight:1.2kg
Quantity:

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

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

Nutritionals typical 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.

Serving Suggestions

For 1.2kg bone-in lamb leg:

  • Serves 3 to 4 people (around 250g to 300g per person).

For 2.4kg bone-in lamb leg:

  • Serves 6 to 7 people (around 250g to 300g per person).

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: 

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

  1. Remove from Fridge: Take the lamb leg out of the fridge about 30 minutes before cooking to allow it to come to room temperature.
  2. Preheat Oven: Preheat your oven to 180°C (350°F).
  3. 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.
  4. Optional: Add Lemon: Zest and juice a lemon, and drizzle the juice over the lamb for extra flavour.

2. Cooking Method

Roasting

  1. Prepare the Roasting Pan:
    • Place the lamb leg in a roasting pan. If using, arrange vegetables around the lamb.
  2. Roast the Lamb:
    • 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.
    • Medium-Rare: 55-60°C (130-140°F)
    • Medium: 60-65°C (140-150°F)
    • Well-Done: 70°C (160°F) and above.
    • Cooking Times:
    • For best results, use a meat thermometer to check the internal temperature. It should reach:
    • Baste the lamb with its juices halfway through the cooking time.
  3. 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.