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Lamb Leg Fillet End
£16.80 per kg
Lamb Leg Fillet End is cut from the finest British lamb, sourced locally from trusted Yorkshire suppliers. A leaner, beautifully marbled roasting joint with delicate flavour and excellent tenderness. Ideal for traditional roasting to keep the meat pink and juicy. Hand-prepared fresh in our family shop.
Take the joint out of the fridge 1–2 hours before cooking to bring it to room temperature.
Season well with salt, freshly ground black pepper, garlic and rosemary.
Preheat oven to 220°C / Fan 200°C / Gas 7.
Sear in a hot roasting tin for 15–20 minutes, then reduce heat to 160°C / Fan 140°C / Gas 3.
Cook for 25 minutes per 500g for medium-rare, or 30 minutes per 500g for medium.
Rest the joint on a warm plate for 20–30 minutes before carving.
Best enjoyed with mint sauce, roast potatoes, buttered greens and rich gravy.1.8s
Season well with salt, freshly ground black pepper, garlic and rosemary.
Preheat oven to 220°C / Fan 200°C / Gas 7.
Sear in a hot roasting tin for 15–20 minutes, then reduce heat to 160°C / Fan 140°C / Gas 3.
Cook for 25 minutes per 500g for medium-rare, or 30 minutes per 500g for medium.
Rest the joint on a warm plate for 20–30 minutes before carving.
Best enjoyed with mint sauce, roast potatoes, buttered greens and rich gravy.1.8s
225g per serving