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Lamb Leg Bone-in
Lamb Leg Bone-in
Lamb Leg Bone-in
Lamb Leg Bone-in
Lamb Leg Bone-in
Lamb Leg Bone-in
Lamb Leg Bone-in
Lamb Leg Bone-in
Lamb Leg Bone-in
Lamb Leg Bone-in
Lamb Leg Bone-in
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LAMB, MEAT

Lamb Leg Bone-in

$457.00

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DELIVERY & RETURN
PRODUCT INFORMATION
NATURAL INGREDIENTS
STORAGE INSTRUCTIONS
PRODUCT INFORMATION

With Easter around the corner, a Leg of Lamb could possibly be the GO TO cut for a sit down lunch and/or dinner. Grab this NOW while on special, ready to be prepared the way you like best, be it with rosemary and garlic, or slightly smoked and then baked with a cajun spice rub. You'll love how this will turn out!

Best roast leg of lamb - by Jamie Oliver


Serves - 8
Cooks In - 1 hour 35 minutes plus resting time
Difficulty - Not too tricky

Ingredients

  • 2 kg leg of lamb or hogget
  • 1 bulb of garlic
  • ½ a bunch of fresh rosemary
  • 1.5 kg potatoes
  • 1 lemon
  • olive oil
  • MINT SAUCE
  • 1 bunch of fresh mint
  • 1 teaspoon sugar
  • 3 tablespoons wine vinegar

Method

  1. Remove the lamb from the fridge 1 hour before you want to cook it, to let it come up to room temperature.
  2. Preheat the oven to 200ºC/400ºF/gas 6 and place a roasting dish for the potatoes on the bottom.
  3. Break the garlic bulb up into cloves, then peel 3, leaving the rest whole. Pick and roughly chop half the rosemary leaves. Peel and halve the potatoes.
  4. Crush the peeled garlic into a bowl, add the chopped rosemary, finely grate in the lemon zest and drizzle in a good lug of oil, then mix together.
  5. Season the lamb with sea salt and black pepper, then drizzle with the marinade and rub all over the meat. Place on the hot bars of the oven above the tray.
  6. Parboil the potatoes in a pan of boiling salted water for 10 minutes, then drain and allow to steam dry. Gently toss the potatoes in the colander to scuff up the edges, then tip back into the pan.
  7. Add the remaining rosemary sprigs and whole garlic cloves to the potatoes, season with salt and pepper, then drizzle over a good lug of oil. Tip the potatoes into the hot tray and place back under the lamb to catch all the lovely juices.
  8. Cook the lamb for 1 hour 15 minutes if you want it pink, or 1 hour 30 minutes if you like it more well done.
  9. Meanwhile, make the mint sauce. Pick and finely chop the mint leaves, then place in a small bowl. Mix in the sugar, a good pinch of salt, 1 tablespoon of hot water and the vinegar.
  10. When the lamb is cooked to your liking, remove from the oven and leave to rest for 15 minutes or so. Carve and serve with the roast potatoes, mint sauce and some seasonal greens.

Tips

Try putting a few parsnips or carrots in with the roast potatoes.

NATURAL INGREDIENTS

STORAGE INSTRUCTIONS

Upon receiving the products, we recommend promptly refrigerating or freezing your meats to maintain their freshness and flavour. If you're planning to refrigerate, make sure to use within 2-4 days if the package is unopened. Alternatively, for prolonged storage, freezing before the indicated "best before" date for ultimate freshness and flavour.

Should you have any queries, kindly let us know at info@aitchsbiltong.com

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Shipping

For orders, HK wide, below $350.00 - a delivery fee of $30.00 will be charged.

For orders, HK wide, over $350.00 - delivery will be free.

Returns Policy

Returns Accepted: 

At Aitch’s, we accept only the best when it comes to our premium cuts of beef, and that  extends to the finished product as well. 

If your purchase is not completely to your satisfaction please return for a full refund within 14 days of shipping out from our facility. Returns will be given as a money back refund or you may request a replacement of the same product or different product of equal value.

If there has been an incorrect order delivery or spoilt product, the return shipping will be paid by us. Should you decide that you would like to return a product for any other reason other than it being an incorrect order or spoilt, the return shipping will be paid by the buyer.

If you need to return an item, please contact us at info@aitchsbiltong.com with your order number and details about the product you would like to return. We will respond soonest with instructions for how to return items from your order.



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Lamb Leg Bone-in

Lamb Leg Bone-in

$457.00