Nutritional information typical values per 100g,
as sold
Energy
187 kCal
Fat
12.3 g
of which saturates
5.4 g
Carbohydrate
0 g
of which sugars
0 g
Fibre
0 g
Protein
19 g
Salt
0.1 g

Here's cooking instruction for :
1. Preheat your oven to 350F (175C) and place a rack in a roasting pan.
2. Season the lamb leg with salt, pepper, and any other desired herbs or spices. You can use a mixture of garlic, rosemary, thyme, and olive oil for added flavour.
3. Heat a large skillet over medium-high heat and sear the lamb leg on all sides until it develops a brown crust. This step helps to seal in the juices and adds a delicious caramelized flavour.
4. Transfer the seared lamb leg to the prepared roasting pan and place it on the rack.
5. Roast the lamb leg in the preheated oven for about 20 minutes per pound (45 minutes per kilogram) for medium-rare. Adjust the cooking time based on your desired level of doneness. Use a meat thermometer to check the interl temperature. For medium-rare, the thermometer should read around 145F (63C).
6. Remove the lamb leg from the oven and let it rest for about 10-15 minutes before slicing. This allows the juices to redistribute and results in a tender and juicy meat.
7. Slice the lamb leg against the grain into thin slices and serve with your favourite side dishes such as roasted vegetables, mashed potatoes, or a fresh salad.
Enjoy your deliciously cooked !

Cook Before Eating. Consume On Day Opened. Store Below 3°C Or Freeze On Day Of Purchase For 6-9 Months. Defrost Thoroughly In Fridge Before Cooking.

Chippenham Unit
The Black Farmer, Unit 10, Bumpers Farm Enterprise, Vincients Road, Chippenham, SN14 6QA

Brixton Store
The Black Farmer Brixton Farmshop. 25-27 Market Row, London SW9 8LD

White City Store
The Black Farmer, Unit 1, 2 Television Centre, 101 Wood Lane, White City, W12 7FR