Leg of Lamb

Leg meat is leaner than the shoulder but with all the flavour, perfect for roasting and serving with all the trimmings. Bone left in to help the meat deepen in flavour Preheat you oven to 180°C Place your joint in a deep roasting tin and pop into the oven for 40 minutes per kg, or 30 minutes if you prefer it pink, plus 20 minutes to finish, this applies to all lamb joints both on the bone and boned & rolled As always the best way to make sure your lambs cooked the way you like is using a probe thermometer as all ovens can vary, readings should be Rare 60°C Medium 65° Well Done 70°C Bridgets top tip is to marinade the night before and stud with rosemary, simple and delicious! Depending on appetite we suggest a whole leg will feed 4-6 Adults or a half leg feeds 3-4