Scotch Whole Leg of Lamb (2.2kg)


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    Our mouth-watering Leg of Lamb is prepared with 100% Scotch Lamb. Season, roast and rest for succulence and a full flavour.

    Nutritional Information

    Typical values per 100g;
    Energy 778kJ, 187kcal
    Fat 12.3g
    Of which saturates 5.9g
    Carbohydrate 0.0g
    Of which sugars 0.0g
    Fibre 0.0g
    Protein 19.0g
    Salt 0.15g

    Storage & Freezing

    STORAGE: keep refrigerated below 5°C at the bottom of the fridge. Once opened, use immediately. 
    FREEZING: For best result freeze on day of delivery or before the use by date shown on the front of the pack. Use within three months of freezing. Defrost in a refrigerator ideally in the original packaging. Defrost thoroughly before use.


    IMPORTANT: This product is raw and must be cooked. Handling RAW meat safely. Wash hands and dry thoroughly before and after handling raw meat, and after disposing of packaging. Use separate chopping boards /utensils for raw meat. Always cover meat and store at bottom of fridge.  





    Cooking Instructions

    Remove all packaging, allow product to stand at room temperature for 30 minutes before cooking and preheat oven.

    Preheat oven to 190°C / Fan 170°C / Gas Mark 5. Season surface of meat and place in a roasting tray on middle shelf of oven. 

    Medium: 20 minutes per 500g + 20 minutes 
    Well done, 25 minutes per 500g + 25 minutes 

    Remove from oven, wrap in foil and rest for 15 minutes before carving.  

    Preheat oven to 140°C / Fan 120°C / Gas Mark 2. Heat 1 teaspoon of oil in a frying pan over a high heat. Add diced vegetables (carrots, celery, onion) and soften. Place into a deep roasting tray. Oil and season surface of meat and sear all over in a hot frying pan. Place joint on top of the vegetables. Add approximately 500ml stock to cover half the joint, cover with foil and place in oven for 4-5 hours. Remove foil for last 45 minutes of cooking. Baste joint with cooking juices and return to oven. Remove from oven, wrap the joint in foil and rest for 15 minutes before carving. Remove from bone and carve or flake meat using a sharp knife.

    Packaging Information

    Vacuum Sealed

    Not Yet Recycled