Description DescriptionA traditional whole lamb leg, bone-in for maximum flavour and succulence, prepared from locally sourced Staffordshire lamb. This is a classic roasting joint with a generous presentation, ideal for a family roast or festive centrepiece. Approximate weight: 2.2kg Cooking Guide Remove from the fridge 30–40 minutes before cooking Preheat oven to 200°C (180°C fan) Score the surface lightly and season with sea salt, black pepper, and rosemary or garlic if desired Roast for: Rare: 20 minutes per 500g (45–47°C internal before resting) Medium Rare: 25 minutes per 500g (50–52°C internal before resting) Medium: 30 minutes per 500g (55–57°C internal before resting) Rest for at least 20 minutes before carving Serving SuggestionServe carved into thick slices with roast potatoes, greens, and minted gravy, or pair with redcurrant jelly for a more classic finish.
