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Traditional Family Butchers

Roast Leg Of Lamb

1 leg of lamb

1 onion sliced

Few sprigs of rosemary

Salt & freshly ground black pepper

Lay the sliced onion in a roasting tin and lay the leg of lamb on top.  

Season the surface lightly with the salt and pepper, add the sprigs of roseary,then place the tin uncovered in the oven.  

Cook for 20 minutes at 200°C then reduce the oven to 170°C, use the following guide to determine the cooking time

Lamb should be roasted 20 mins per 450g/lb, so a leg of lamb 6lb in weight would be cooked at 200°C for 20 minutes then oven reduced to 170°C and cooked for a further 2 hours at this temperature.

Baste the lamb approx. 3 times throughout the cooking time to ensure it remains succulent.

If you prefer your lamb rarer reduce the cooking time to suit.

Remove the lamb from the oven and rest the joint covered for 30 minutes.

Carve and serve with vegetables and potatoes.