This prime, succulent joint of lamb on the bone has all the flavour for a delicious Sunday roast. This roasting joint is extremely tender and a leaner option compared to the shoulder.
Butchers Tip
Remember to let the meat come to room temperature before you cook it and don’t forget to rest the meat before carving. This allows the meat fibres, (which contract in the oven) to relax again, so the meat will be more tender.
£24.74 – £56.07
Cookking Tip:
1. Preheat oven to 200C (Gas Mark 6)
2. Roast for 20 minutes at 200C (Gas Mark 6).
3. Reduce oven temperature to 180C (Gas Mark 4) and continue to roast for:
Medium = 45 Minutes Per Kilo
Well Done = 55 Minutes Per Kilo
4. Remove the joint from the oven and rest for 20-30 minutes before carving.
Please Note, the above is only a guide and ovens may vary in temperature.
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