Leg of lamb

Leg of lamb

£60.00

A leg of lamb is a flavorful and tender cut of meat, perfect for roasting. To prepare a leg of lamb, season it with herbs and spices of your choice. Roast it in the oven at 180°C (350°F) for about 1.5 to 2 hours, depending on the size and desired doneness (medium-rare is typically 60-65°C internal temperature).

For portion sizes, aim for approximately 200-250 grams of cooked meat per person. This will allow for some leftovers or heartiness, especially if serving alongside sides

Weight: 2.5kg +/-

Categories:,

Description

Ingredients:

  • 2 kg leg of lamb (bone-in or boneless)
  • 4 cloves of garlic, sliced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon black pepper (or to taste)
  • 250 ml red wine (optional, for deglazing)
  • 250 ml chicken or vegetable stock

Instructions

Preparation

  1. Preheat the Oven: Preheat your oven to 190°C (375°F).
  2. Prepare the Marinade:
    • In a bowl, mix together the olive oil, Dijon mustard, chopped rosemary, chopped thyme, salt, and black pepper.
    • Make small incisions (about 2-3 cm apart) all over the leg of lamb using a sharp knife. Insert the garlic slices into these incisions.
  3. Marinate the Lamb:
    • Rub the marinade all over the leg of lamb, ensuring it’s evenly coated. If time allows, let it marinate for at least 1 hour (or overnight in the fridge for maximum flavor).

Cooking

  1. Roasting:
    • Place the leg of lamb on a roasting rack in a roasting pan. This helps with even cooking.
    • Pour red wine and chicken stock into the bottom of the pan for moisture and flavor.
    • Roast in the preheated oven for about 1.5 to 2 hours, or until it reaches your desired doneness. For medium-rare, aim for an internal temperature of 60-63°C. For medium, 65-70°C.
  2. Basting:
    • Halfway through the cooking time, baste the lamb with the juices from the pan. This keeps the meat moist and adds flavor.
  3. Resting:
    • Once the lamb is cooked, remove it from the oven, cover it loosely with aluminum foil, and let it rest for about 15-20 minutes. This allows the juices to redistribute within the meat.

Serving

  1. Carve and Serve:
    • Carve the leg of lamb into slices and serve it with your choice of sides, such as roasted vegetables, potatoes, and a fresh salad. Spoon the pan juices over the slices for added flavor.

Tips

  • If you have a meat thermometer, using it is the best way to achieve your desired doneness.
  • Consider making a gravy with the pan juices if you like.
  • Pair your roast with a nice red wine and festive sides for a perfect Christmas feast.