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About The Cut
Lamb Leg
Our butchers can tell you that a leg of lamb is the show-stopping cut that’s perfect for special occasions and Sunday roasts. Taken from the hind leg of the lamb, this cut is naturally lean and firm, yet packed with a deep, earthy flavour that’s both tender and robust when cooked correctly.
Owton’s Top Tips!
Looking for a lamb joint that’s easy to cook and even easier to carve? Our 1kg Boned & Rolled Leg of Lamb is just the job. Expertly prepared by our butchers, it’s neatly rolled and tied for even roasting, with no bone to work around, just tender, succulent meat that slices with ease. Roast at 180°C for around 1 hour 10 minutes for medium doneness (internal temp of 60–65°C), then rest for 15–20 minutes before carving.
This joint is full of flavour and perfect for Sunday roasts, Easter feasts or a midweek treat! Rub with garlic, rosemary and olive oil, or go Mediterranean with lemon, oregano and a splash of white wine. Serve with roast potatoes, seasonal greens and a dollop of mint sauce or redcurrant jelly. Keep in the fridge for up to 3 days or freeze on arrival. If you’ve only ever had lamb on the bone, this one might just convert you!