Spanish Lamb, Boneless Leg, 1.5kg

Spanish Lamb Boneless Leg is a 1.5kg boneless leg of Spanish lamb – butterflied and ready to marinate, stuff or roast flat from small farms on the Spanish meseta. A boneless leg of Spanish lamb gives you complete flexibility in how you prepare and cook it. As a result, it suits roasting rolled and tied as a conventional roast, or opened flat for a faster oven roast or barbecue. Furthermore, the Spanish origin brings a distinct clean sweetness to the meat that rewards direct, confident seasoning. In particular, boned and butterflied Spanish lamb makes an outstanding barbecue centrepiece for a crowd.

About Spanish Lamb Boneless Leg

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 Spanish Lamb Boneless Leg from The Artisan Food Company consistently impresses even the most discerning cooks.

Why Choose Spanish Lamb Boneless Leg 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 Spanish Lamb Boneless Leg

To get the very best from Spanish Lamb Boneless Leg:

• Open flat and marinate in olive oil, garlic, lemon, rosemary and cumin for at least 2 hours before cooking.
• Barbecue or griddle the flat leg over high heat for 8 to 10 minutes per side for a charred outside and pink centre.
• Furthermore, Spanish lamb boneless leg suits stuffing with a filling of spinach, feta and pine nuts before rolling and tying.
• Rest for 15 minutes after cooking before slicing across the grain into generous pieces.

Perfect Pairings

Spanish Lamb Boneless Leg pairs beautifully with:

• Olive oil, garlic, lemon and cumin for a Spanish-inspired marinade
• Roasted peppers, patatas bravas or a simple romesco sauce alongside
• A classic chimichurri or a mint and garlic salsa verde
• A glass of Rioja, Tempranillo or a robust Garnacha 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, Spanish Lamb Boneless Leg 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.