Eversfield Organic Lamb Easter Whole Leg of Lamb (Bone In) 2-2.2kg

Eversfield Organic

Easter Whole Leg of Lamb (Bone In)

£42.50 £52.50
Save 19%
Pack Weight:2-2.2kg
Quantity:

Celebrate Easter with our Organic Whole Leg of Lamb — a tender, flavourful centrepiece sourced from grass-fed, organically reared lambs. Perfect for slow-roasting, this succulent cut promises a rich taste and juicy texture, ideal for sharing with family and friends.

Available for delivery from 18th - 29th March. 

Good To Know

Ingredients & Nutritional's

Organic and Grass-Fed Lamb
Please note this is produced in a factory that handles Gluten

Nutritionals typical values per 100g | Energy 862kj/207kcal | Fat 12.2g, (of which Saturates 5.9g) | Salt 0.19g

Storage & Shelf Life 

Our Lamb leg bone in is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 9+ days shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months.

Serving Suggestions

For 1.2kg bone-in lamb leg:

  • Serves 3 to 4 people (around 250g to 300g per person).

For 2.4kg bone-in lamb leg:

  • Serves 6 to 7 people (around 250g to 300g per person).

Our Farms & Suppliers 

At Eversfield Organic we use a selection of small, local sheep farms that work solely with us. Our farms have various breeds, from Scottish Blackface ewes to Manx Loaghtan sheep, who are of course all 100% grass-fed. They also have perfect parenting skills for those bouncy spring lambs and a friendly temperament. The lambs are also grass-fed, so these happy little sheep spend their lives in the fields, the way it should be. They graze freely on organic pastures, roaming acres of luscious rolling hills. A clover-rich diet gives the meat a healthy covering of fat and marbling throughout, creating meltingly soft roasting joints, succulent centrepieces, and tender, quick-cooking grass-fed steaks.

How To Cook

Herb-Roasted Leg of Lamb (Bone-In)

Ingredients:

  • 1 organic leg of lamb, bone-in (approx. 2.0–2.2kg)
  • 4 garlic cloves, sliced into slivers
  • 3 tbsp olive oil
  • 2 tbsp fresh rosemary, finely chopped (or 1 tbsp dried)
  • 2 tbsp fresh thyme leaves
  • 1 lemon, zested and juiced
  • 1 tsp sea salt
  • 1 tsp freshly ground black pepper
  • 250ml lamb or vegetable stock
  • Optional: 1 onion and 2 carrots, chopped (for the roasting tray)

Method:

  1. Preparation:

    • Remove the lamb from the fridge 1 hour before cooking to bring it to room temperature.
    • Preheat the oven to 220°C (200°C fan) / 425°F.

  2. Season the lamb:

    • Using a small knife, make deep slits all over the lamb.
    • Insert the garlic slivers into the cuts.
    • In a bowl, mix olive oil, rosemary, thyme, lemon zest, lemon juice, salt, and pepper.
    • Rub this mixture all over the lamb, ensuring it’s well coated.

  3. Roast:

    • Place the chopped onion and carrots in a roasting tray to create a trivet.
    • Lay the lamb on top and pour the stock into the tray.
    • Roast at 220°C for 20 minutes to brown the lamb.

  4. Slow roast:

    • Reduce the oven temperature to 180°C (160°C fan) / 350°F.
    • Roast for:
      • 1 hour 40 minutes for medium-rare
      • 2 hours for medium
    • Baste the lamb with the pan juices every 30 minutes.

  5. Rest:

    • Remove from the oven, cover loosely with foil, and let it rest for 20–30 minutes.

  6. Serve:

    • Carve into slices, serving with the pan juices as gravy.
    • Perfect with roast potatoes, seasonal greens, and a mint sauce.