Our West Country free-range leg of lamb is a timeless roasting joint that embodies exceptional quality, flavour, and sustainability. Sourced from lambs raised on the lush pastures of the West Country, this cut reflects the highest standards of farming and care.

The leg of lamb is prized for its lean, tender meat and robust flavour, making it an ideal choice for a traditional Sunday roast or celebratory meal. Its natural marbling ensures a juicy, succulent result, while its size and presentation make it the perfect centrepiece for any occasion.

Best roasted with aromatic herbs like rosemary and garlic, this joint develops a golden crust while retaining its tender, flavourful interior. Serve it with classic accompaniments such as roast potatoes, seasonal vegetables, and a rich gravy, or add a contemporary twist with Mediterranean sides like couscous or roasted peppers.

Whether cooked to medium-rare for a juicy, pink centre or well-done for a more traditional finish, our West Country free-range leg of lamb guarantees a memorable dining experience. Celebrate the rich taste and tender texture of locally sourced, free-range lamb with this premium roasting joint.

Perfectly Roasted Leg of Lamb Recipe

A roasted leg of lamb is a classic centerpiece for any special meal. This recipe combines garlic, rosemary, and lemon to enhance the natural flavors of the lamb, delivering a tender and juicy roast with a crispy exterior.

Ingredients

• 1 leg of lamb (approx. 2–2.5kg)
• 4 garlic cloves, sliced
• 2 tbsp olive oil
• 2 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 lemon (zest and juice)
• Salt and freshly ground black pepper
• 250ml lamb or chicken stock (optional, for basting)

Method

1. Prepare the Lamb

1. Remove the leg of lamb from the fridge at least 1 hour before cooking to bring it to room temperature.
2. Preheat your oven to 200°C (180°C fan).
3. Using a sharp knife, make small incisions all over the lamb.
4. Insert the sliced garlic into the incisions.
5. Rub the lamb with olive oil, then season generously with salt, pepper, rosemary, thyme, and lemon zest.

2. Roast the Lamb

1. Place the lamb in a roasting tray. If using, pour the stock into the base of the tray to keep the meat moist and create flavorful juices.
2. Roast the lamb according to your desired doneness:
   • Rare: 20 minutes per 500g
   • Medium-Rare: 25 minutes per 500g
   • Medium: 30 minutes per 500g
   • Well-Done: 35 minutes per 500g For example, a 2kg leg of lamb cooked to medium-rare will take approximately 1 hour 40 minutes.
3. Baste the lamb with the pan juices every 20–30 minutes for extra flavor and moisture.

3. Rest the Lamb

1. Remove the lamb from the oven, transfer it to a carving board, and loosely cover it with foil.
2. Let it rest for 20 minutes. Resting ensures the juices redistribute, resulting in tender and juicy meat.

4. Carve and Serve

1. Carve the lamb against the grain into thin slices.
2. Serve with your favorite sides, such as roasted potatoes, seasonal vegetables, and mint sauce or gravy.

Chef’s Tips

• For extra flavor, add whole garlic cloves, onion wedges, and sprigs of rosemary to the roasting tray.
• Use the pan juices to make a rich gravy by deglazing the tray with a splash of red wine or stock, then thickening with a little flour or cornflour.

Serving Suggestions

• Pair with roasted carrots, parsnips, and golden potatoes for a traditional roast dinner.
• For a Mediterranean twist, serve with a fresh couscous salad and tzatziki.

This simple yet flavorful recipe ensures your leg of lamb is perfectly roasted, delivering tender meat and a crispy crust that’s sure to impress!

Storage Information

All our products are supplied fresh unless stated otherwise.

Fresh Product

Fresh products are labelled with a fresh use by. When we complete your order it is cut fresh 1 day prior to delivery. If you wish to freeze the product you can be assured you can do so. You should do so immediately you receive it.

We recommend that you label what you freeze with the following MAXIMUM suggested BEST BEFORE DATES:

1. Beef, Lamb & Pork 365 days 
2. Poultry 180 days
3. Sausages & Bacon 365 days
4. Mince of any kind 120 days

Frozen Product

Any frozen product you receive from us will have a frozen use by date on it. 

When defrosting we recommend taking the product out of the freezer and defrosting gradually in you fridge. Depending on the size of the product you should take it out 2-3 days prior to use and use it within 2 days