Lamb Leg On The Bone

Fabulous quality, non-intensively reared lamb and Mutton from the English countryside is arguably some of the most ecological and nutritionally superior meat we can consume.

Sheep rely almost entirely on grasses, foraged herbs and shrubs and scrubland for their diet. Most of the lamb we produce and supply comes from local to our farm in Rutland.

We occasionally get delicious breeds from further afield in the UK, especially from the Derbyshire and Yorkshire moorlands. The lamb leg on the bone is the classic centrepiece Easy Carving roast joint.

It can be roast from medium to well done. The thin layer of moist luscious grass-fed fat bastes the meat as it roasts, then crisps up to a mouthwatering treat. Our totally free-range lamb at Northfield Farm is also hung for at least a week to intensify the flavours you will enjoy with your family.

Depending on the size of the carcase, a leg of lamb will usually feed up to 10 people. The meat is a rich, dark red the the aromas while it cooks will drive appetites insane. We sell our incredible grass fed lamb through our online shop, as well as at Borough Market and our farm shop in Rutland.

If there is a specific size of roast lamb you want, do order in advance, either online or by email or telephone.

Lamb Leg on the Bone Recipe

ROAST LEG OF LAMB COOKED OVER POTATOES – Serves 6 – 8

Ingredients
2-3 kg of potatoes peeled and cut into 1 cm slices. Peel and thinly slice a large onion. Arrange these in a roasting dish, seasoning well with salt and pepper, and pour over 500 ml vegetable stock
2 ½ – 3 kg leg of Lamb
6 rashers bacon or 6 anchovy filets
6 cloves garlic, peeled
the zest of one lemon (keep the lemon for squeezing!)
The leaves from a 6-inch-long sprig of rosemary

Method
Whizz in a food processor, or finely chop, the bacon/anchovies, garlic, lemon and rosemary.
Make about 12 deep, large incisions with a small sharp knife in the meaty part of the leg. Push the rather crumbly mixture into the incisions.

Spread about 30g butter over the surface of the leg of lamb, and season well with salt and pepper. Squeeze over the juice of the lemon you zested for the crumb mixture. Put the lamb leg on top of the potatoes, and put into a pre-heated oven 230°C/Gas 8 for 30 minutes. Reduce the heat to 180°C/Gas 4 and cook for a further 1 hr 30 minutes – 2 hours, depending on how well done you like your lamb.
Remove the leg of lamb onto a warmed plate and cover with foil and a bath towel folded into four and allow to rest for at least 30 minutes. Leave the potatoes in the oven to crisp up while your meat is resting, and while you finish your gravy and vegetables.

RED WINE GRAVY TO GO WITH THE LEG OF LAMB
In a pan sweat two large, finely chopped, red or white onions in 25g butter and 1 tablespoon olive oil until softened and lightly browned. Add one heaped tablespoon plain flour, stir and cook for about half a minute. Pour on 250ml red wine or port (about 1/3 of a bottle), bring to the boil and reduce by half. Add 500 ml beef or lamb stock and 1 tablespoon of redcurrant or mint jelly and simmer for 5-10 minutes until it is the right consistency for you. Check the seasonings and serve with your leg of lamb and potatoes.