Leg of Lamb Boned n Rolled 2.5kg – Great Value
Leg of Lamb Boned n Rolled 2.5kg – Order Online or Call 07932 686498 to place an Order
Leg of Lamb Boned Rolled 2.5kg
Boned Rolled Leg Of Lamb 2.5kg
For a perfectly butchered leg of lamb, look no further than our Boned Rolled Leg Of Lamb weighing 2.5kg.
This expertly prepared cut is trimmed of excess fat, ensuring a succulent and tender dining experience. Leg of Lamb Boned
With the bone removed and the meat expertly rolled and tied, this leg of lamb is convenient and easy to cook.
Its generous size makes it ideal for family gatherings or special occasions.
Elevate your next meal with our Boned Rolled Leg Of Lamb 2.5kg, and savor the exquisite flavour and texture of this premium cut of meat. Leg of Lamb Boned
Boned Rolled Leg Of Lamb 2.5kg is a formal document title that pertains to the leg of lamb that has been butchered.
A boned rolled leg of lamb is a popular cut of lamb that has been carefully prepared to make it easier to cook and carve. Leg of Lamb Boned
The bones have been removed from the leg, and the meat has been rolled and tied into a compact shape.
This makes the lamb cook more evenly and results in a more tender and flavourful roast.
What is the best cooking method for Leg of Lamb boned n rolled
Whether boneless or bone-in, the perfect leg of lamb should be either oven-roasted until blushing pink on the inside (with an internal temp around 130°F) or roasted long and slow for several hours until the meat is very tender and falls apart to internal temp around 175°F (I often use the slow cooker for that). Leg of Lamb Boned
Should Lamb be Cooked Slow or Fast
Roast leaner cuts of lamb in a hotter oven (450°F) to get a lovely brown crust and a well-cooked center; cook fattier cuts of lamb low and slow (325°F) to render all the fat and allow the lamb to cook in its juices. Leg of Lamb Boned
Benefits of a boned rolled leg of lamb:
- Ease of cooking: The boning and rolling process makes the lamb easier to roast, as the heat can circulate more evenly around the meat.
- This results in a more evenly cooked roast that is tender and flavourful.
- Ease of carving: The lack of bones makes the lamb easier to carve, as there are no obstacles to get in the way of the knife. Leg of Lamb Boned
- This means that you can carve the lamb into thin, even slices that are easy to eat.
- Presentation: A boned and rolled leg of lamb is a beautiful centerpiece for any meal.
- The rolled shape is elegant and impressive, and the meat is sure to impress your guests.
Our delicious Boneless Rolled joint is hand tunnel boned by our Craft Butcher, leaving an easily carved joint perfect for roasting or barbecuing.
Marinate in garlic, rosemary and pepper with a splash of olive oil and lemon juice for an incredible lamb roast with sensational flavours. Leg of Lamb Boned
Roast leg of lamb with Currant Glaze
Roast this tender leg of lamb with redcurrant glaze for a special Sunday roast or Easter lunch.
The glossy redcurrant jelly adds a touch of sweetness to the rich lamb – serve with roasties, veg and gravy to complete your roast.
Ingredients
- 2.3kg leg of lamb
- 2 garlic cloves, sliced
- 2 large onions, thickly sliced
For the glaze
- 4 sprigs rosemary
- 3tbsp redcurrant jelly
- 2tsp mustard powder
Method
- First make the glaze. Finely chop the leaves from half the rosemary.
- Mix with the redcurrant jelly and mustard powder, whisk to combine, and set aside.
- Preheat the oven to gas 7, 220°C, fan 200°C. Pierce the lamb all over with a sharp knife, making pockets about 4cm deep in all the fleshy parts.
- Put a slice of garlic and a couple of uncut rosemary leaves in each pocket. Season.
- Spread the sliced onions in the base of a sturdy roasting tin, big enough to hold the lamb. Lay the lamb on top and cover loosely with foil.
- Roast for 30 mins then turn the oven down to gas 4, 180°C, fan 160°C and roast for a further 30 mins.
- Take the lamb out of the oven, remove the foil (reserve this) and brush the redcurrant glaze mixture thickly over the lamb.
- Return to the oven for 25 mins for rare lamb, 40 mins for medium or 55 mins for well done. Check periodically, and replace the foil if the meat browns too much or if the glaze looks as though it might burn.
- Transfer the leg of lamb to a warmed platter (if you’re making gravy, you will need the tin and its contents), tent with the foil and rest for 15-20 mins before serving.
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