Leg of Kentish Lamb

Our chefs have really excelled with this. This succulent lamb’s leg has been partially boned so that carving is a dream, but what’s really special is the taste. Our chefs have expertly and lovingly prepared this for you, delicately studded with garlic and rosemary, and a criss-cross finish of salted anchovies. If you’ve not tried lamb and anchovies you are in for the biggest treat. They truly are a match made in heaven, so much so we’re not sure we ever want to eat lamb without them again.

It comes with cooking instructions and a meat thermometer so you can cook it to your absolute perfection. Also included is a roasted hazelnut butter to melt for added sublime. We recommend to serve alongside Pommes Chateaux, Roasted Root Vegetables and Bolney Lychgate Red .

Serves 6-8 people, as much of a masterpiece as it is a centrepiece, and we just know this will make a lot of hungry mouths happy.

Min 2.5kg

Kentish Lamb, Garlic, Rosemary, Salted Anchovies (FISH), Hazelnuts (NUTS), Unsalted Butter (MILK), Salt, Pepper

See allergens in bold capitals

Remove lamb from fridge and bring to room temperature Pre-heat over to around 175 degrees Celsius Lightly dust it with salt and freshly ground pepper, including the under-part of the leg, Cook on a trivet to allow the fat to drip down, use the following cooking times to cook to your desire: Rare: 25 minutes per kilo, plus 25 minutes Medium: 45 minutes per kilo, plus 45 minutes Well done: 50 minutes per kilo, plus 45 minutes Use the meat thermometer provided for cooking perfection. Rare meat should be around 52 degrees, medium 60 and well done 60+ degrees. Tempting as it is to carve into the delicious meat straight away, RESTING IS CRUCIAL to bring out the very best flavour of this beautiful lamb.. All It to stand for 15-20 mins before eating. Whilst the lamb is resting, heat the butter up into a froth and pour on top of the lamb when the resting process has finished.

7 days unopened, refrigerated

Can be frozen for up to 3 months