Perfect for a special spring Sunday roast, we remove the hip bone from the joint of a full leg of High Peak Lamb to make this delectable roasting joint easily carved.
Suggested Serving size
We recommend roughly 8-10 oz or roughly 225g per person.
Basic Cooking Guide
A rough guide is 25 minutes for every 450g of meat, but it all depends on your oven. A good way to test for doneness is to give the meat a bit of a squeeze with your fingers. If it feels soft, it mean it's rare; if it feels very firm, it's well done. For a 2.7kg joint of lamb we recommend a minimum cooking time of three hours on a low/medium temperature.
