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Lamb Leg Shank End
£16.80 per kg
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.
For traditional roasting:
Preheat oven to 220°C / Fan 200°C / Gas 7.
Sear in a hot roasting tin for 20 minutes, then reduce heat to 160°C / Fan 140°C / Gas 3.
Cook for 30 minutes per 500g for medium, or 35 minutes per 500g for well-done.
For slow cooking:
Preheat oven to 160°C / Fan 140°C / Gas 3.
Place in a casserole dish with stock, wine or vegetables, cover and braise for 3–3½ hours until the meat is falling from the bone.
Rest the joint on a warm plate for 25–35 minutes before carving (or serve straight from the pot if slow-cooked).
Best enjoyed with mint sauce, roast potatoes, buttered greens and rich gravy.
Season well with salt, freshly ground black pepper, garlic and rosemary.
For traditional roasting:
Preheat oven to 220°C / Fan 200°C / Gas 7.
Sear in a hot roasting tin for 20 minutes, then reduce heat to 160°C / Fan 140°C / Gas 3.
Cook for 30 minutes per 500g for medium, or 35 minutes per 500g for well-done.
For slow cooking:
Preheat oven to 160°C / Fan 140°C / Gas 3.
Place in a casserole dish with stock, wine or vegetables, cover and braise for 3–3½ hours until the meat is falling from the bone.
Rest the joint on a warm plate for 25–35 minutes before carving (or serve straight from the pot if slow-cooked).
Best enjoyed with mint sauce, roast potatoes, buttered greens and rich gravy.
300g per person