A whole leg of lamb is the Sunday joint that fills the board and still feeds Monday. Whole Carvery Leg of Lamb 2.2-2.7kg is a 2.2–2.7kg carvery leg — bone in, proper size for six to eight. Shop it in lamb joints and the full lamb collection.
Oven roast
Bring the joint toward room temperature. Score the fat lightly, rub with salt, pepper, and garlic or rosemary if you like. Roast at 180°C: as a guide, about 25 minutes per 500g for medium-pink, longer if you want it well done through the thickest muscle. Probe the deepest meat away from the bone — pink around 60–63°C before resting, well done nearer 70°C+. Rest 20 to 30 minutes under loose foil so the juices settle. Carve thin slices across the grain of the large muscles.
Covered cook and leftovers
If the fat browns too fast, tent loosely with foil for the middle of the cook and uncover for the last 20 minutes. Leftover cold lamb is excellent in wraps with mint sauce. When you want individual roasting joints instead of a full carvery leg, Lamb Chumps-Boneless 4x 325-350g are boneless chumps in the same lamb joints range.
What to serve
Roast potatoes, greens, gravy, and mint sauce. Compare packs on lamb when you are building a full Sunday order.
Times above are a guide for home ovens and fryers — 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, then write your own note on the fridge.
Times above are a guide for home ovens and fryers — 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, then write your own note on the fridge.
Times above are a guide for home ovens and fryers — 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, then write your own note on the fridge.