Boneless Rolled Leg of Lamb

A Sunday lunch classic, our Boneless Rolled Leg of Lamb makes an impressive centrepiece for any table. With the bone removed for effortless carving, this versatile joint can be served perfectly medium-rare or slow-roasted for tender, fall-apart meat. It’s also ideal for marinating - think yogurt and tandoori spices followed by a hot oven or barbecue for a bold twist on a traditional cut. Sustainably reared and sourced from grass-fed heritage breed lamb, this boneless lamb leg roast promises exceptional flavour and versatility for your next family feast or special occasion.

Inspired by Chef Valentine Warner
"Being the infuriating man that I am and I’d be tempted to immediately unroll the lamb to then stuff it to then re-roll and tie it.

Stuff with say a mix containing puréed green or black olives, rosemary, garlic and anchovies collapsed in oil or maybe simply with chopped wild garlic and then roast it.

Pot roast with onion, garlic, rosemary, white wine, a little tomato and haricot beans and finish with lemon juice is delightful as would be all the same ingredients but replacing the beans for pre-roasted red peppers.

There is however a lot to be said for a more traditional roast, regardless I guess of my lack of enthusiasm for such a Sunday event. It’s just that cacophony of vegetables that sees me leave the stress to others.

Whilst not as fatty as the shoulder, the leg can indeed be braised in a pot roast to tender. White wine with celery and artichokes is a favourite as is red wine with root vegetables, equally revisited. Another favourite more rustic recipe is with onions, smoked bacon lardons, cider apples and turnips."