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.

1.2kg - Serves 4-6

2.4kg - Serves 6-8

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

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.

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