A whole leg is a table, not a midweek chop. Whole Carvery Leg of Lamb 2.2-2.7kg lands at 2.2–2.7kg — enough for a Sunday with leftovers if you invite people. Shop it on legs of lamb or the wider lamb counter.
Roast times that stay pink
Take the leg out of the fridge an hour before. Score the fat lightly, salt, pepper, garlic and rosemary if you like. Start hot at 220°C for 20 minutes, then drop to 180°C. As a guide, about 20 minutes per 450g plus 20 minutes for pink; probe the thickest meat (not bone) to around 60°C for medium-pink, then rest 20–30 minutes tented loosely.
Carve across the grain into thin slices. The rest is as important as the oven — cutting early pours the juice onto the board.
When a leg is too much
For a smaller lamb night, Lamb Chops 900g-1.1kg (Frozen) or Minted Lamb Chops 1kg (Frozen) grill in minutes. Keep the carvery leg for weekends and guests.
Shop Whole Carvery Leg of Lamb
Plan the sides before the joint goes in: potatoes, greens, gravy. A leg does not need six projects around it. One good roast, two sides, carve at the table — that is why you bought a carvery weight.