Grass fed lamb leg, on the bone

Grass fed lamb leg, on the bone

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An excellent large family or dinner party roast.

Our Price: £14.99

Availability: Out of stock


Portions We recommend 500g per portion, depending on appetite

Cooking method: You can either roast it fast and serve it pink, or bake it slowly and serve it falling off the bone. Sear the joint initially at a high temperature (200 degrees C) then turn th:e oven down to 160 degrees C. Allow ten minutes cooking time for every 500g of joint. Keep basting the roast every 20 minutes throughout the cooking time. The end result will be a nicely glazed roast with medium rare pink meat. If you prefer it well done, just leave it in longer and check every ten minutes with a skewer. When the cooking juices run clear, or the centre of the roast measures over 75 degrees C when probed with a meat probe the joint is well done. Remove from the oven when cooked and cover with foil. Leave for 15 minutes before carving – it will then reabsorb the meat juices, be moister and easier to carve.

Storage: Your meat will arrive frozen. We believe freezing is nature's best way of storing wholesome food, ensuring minimum food waste. We hang our lamb on the bone for 2 weeks to develop the flavour, and improve the tenderness, then freeze it when it is perfect to preserve it in peak condition. Our meat is dry hung on the bone to draw out moisture so it is just as good frozen as it would be fresh. We freeze it in convenient size freezer packs, which means you can take out the amount you need and never have to waste any food. To thaw a pack, simply drop the thick protective vacuum pack in cool water, and it will thaw in a few hours giving you maximum convenience and flexibility. We recommend that you store your Pheasants Hill Farm meat in your freezer. Once defrosted, please store your meat in your refrigerator, and cook within 3 days.