Leg of Lamb, Various Preparations

Roast Leg of Lamb is a leg of lamb prepared to your specification – available bone-in or boned and butterflied, from small British farms where careful husbandry produces meat with genuine depth of flavour. Roast leg of lamb is the most iconic of all British Sunday roasts. As a result, choosing the right preparation makes a significant difference to the final result. Furthermore, bone-in roasts take longer but the bone adds flavour and helps the joint cook more evenly. In particular, a butterflied leg opens flat and cooks far faster on a barbecue or under a grill for a more informal, equally spectacular result.

About Roast Leg of Lamb

We source our lamb and goat from small farms where slow growth and traditional husbandry produce meat of outstanding quality. In particular, we select every farm for its breed, farming practice and provenance. As a result, the lamb and goat we deliver carries a depth of flavour that intensively reared alternatives cannot match. Furthermore, smaller farms give animals more space, better grazing and a more natural life. However, slower growth means a longer time to market and higher costs throughout the supply chain. In particular, we consider those costs worthwhile because the difference on the plate is immediately apparent. Additionally, we work directly with our farmers so there is full traceability from field to delivery. That direct relationship is what allows us to stand behind every joint we sell. That is why Roast Leg of Lamb from The Artisan Food Company consistently impresses even the most discerning cooks.

Why Choose Roast Leg of Lamb From Us

Roasting lamb and goat from small farms rewards patience above all else. In contrast to supermarket joints, these cuts have more flavour, better marbling and a more complex character. As a result, they need less seasoning and less accompaniment to produce an outstanding result. Furthermore, resting a roasting joint after cooking is as important as the cooking itself. However, the approach differs significantly between cuts. In particular, shoulder and shank suit long, slow cooking at a low temperature until falling from the bone. Moreover, leg and saddle respond better to a hotter oven and a shorter time, served pink at the centre. Additionally, bringing any joint to room temperature before cooking produces a more even result throughout. That patience before and after cooking is what separates a good roast from an outstanding one.

How to Cook Roast Leg of Lamb

To get the very best from Roast Leg of Lamb:

• For bone-in: stud with garlic and anchovies and roast at 200°C for 20 minutes per kg plus 20 minutes for pink.
• For butterflied: marinate in olive oil, lemon, garlic and herbs and cook on a very hot barbecue for 8 to 10 minutes per side.
• Furthermore, roast leg of lamb suits a herb crust of breadcrumbs, rosemary, garlic and Dijon pressed on before roasting.
• Rest for at least 15 minutes before carving – leg of lamb releases significant juice on cutting if not properly rested.

Perfect Pairings

Roast Leg of Lamb pairs beautifully with:

• Garlic, anchovies and rosemary studded into the flesh before roasting
• Dauphinoise, roast potatoes or a simple gratin alongside
• Mint sauce, redcurrant jelly or a classic lamb gravy
• A glass of Rioja, Cotes du Rhone or a robust Languedoc red alongside

Storage: Keep refrigerated and use within 2 to 3 days of delivery. For longer storage, freeze on the day of delivery and use within 3 months. Furthermore, remove from the vacuum pack on arrival, pat dry and store loosely covered in the fridge. However, always bring to room temperature for at least 30 minutes before roasting. Delivered fresh, vacuum-packed and ready to cook.

However you cook it, Roast Leg of Lamb brings a depth of flavour that only small farm provenance and careful butchery can deliver. Moreover, outstanding meat always rewards simple cooking and lets the ingredient speak for itself.