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This is the iconic hind leg of lamb, traditionally served as a Sunday roast. It is delicious roasted until medium or pink in the middle and will feed 6-8 people.

Place the lamb leg in a large roasting pan and make incisions all over the skin side with a small knife. Push a slice of garlic into each incision.

Drizzle well with olive oil and season with salt and freshly ground black pepper. Add a few bay leaves and a large glass of white wine or water to the pan.

Place in a preheated 180°C oven and roast 1 – 1.5 hours or until, when pierced with a skewer, pink juices come to the surface.

Remove from the oven and place on a serving platter. Cover loosely with foil and rest 15 minutes.

Slice along the bone to serve. The pan juices can be used as the base for gravy.

Bone-In Leg of lamb can also be long roasted in a covered casserole with the same garlic treatment and half a bottle of white wine for 4 hours or so tender the meat will be falling off the bones.