Oven leg of lamb is the Sunday centrepiece — a carvery joint with crisp fat, pink slices, and gravy from the tray. Whole Carvery Leg of Lamb 2.2-2.7kg is the full carvery roast; Lamb Shanks Double Pack is the smaller braise when you want fall-apart meat without the carving board. Shop both in lamb and Sunday roast.
Oven method
Take the leg out of the fridge an hour before roasting. Score the fat lightly, rub with oil, salt, pepper, garlic and rosemary, and sit on a rack over a tray with onions and a splash of stock or wine underneath. Preheat the oven to 220°C and blast 20 minutes to colour, then drop to 180°C (fan 160°C) and roast about 20 minutes per 500g for pink, or longer for well done — always finish by probe: around 55–58°C for medium-pink in the thickest part away from bone, rising a few degrees as it rests. Rest 20 to 30 minutes tented with foil before carving. Do not skip the rest or the board floods. Baste once or twice with tray juices. If the fat is pale near the end, a short hot blast or grill flash crisps it. Carve across the grain in thin slices. Save the tray liquor for gravy — skim fat, then thicken with a spoon of flour or cornflour.
Slow cooker and leftover backup
For shanks instead of a whole leg: brown then slow cooker low 7 to 8 hours with stock until the meat falls from the bone. Browse Sunday roast for joints and buy lamb online for chops and shoulder chunks beside.
What to serve
Roast potatoes, mint sauce, and seasonal greens, or cold the next day with pickles and bread. Leftover lamb freezes well sliced in gravy; thaw overnight and reheat gently. Use scraps in shepherd-style pies or fried rice.
Times above are a guide for home ovens, air fryers and pans — always trust a probe over the clock, and rest meat before you carve so the juices stay in the slice, not on the board. British packs vary a little in thickness, so start checking a few minutes early the first time you cook a new size.
Write your own fridge note the first time you cook a new pack size — home ovens and pans vary, and a two-minute early check beats dry meat. Rest on a warm plate, not a cold board, so the juices stay put when you carve or plate up.