Lamb Leg Roast Bone In 2.5kg

The bone-in leg is the roast that tastes like a roast. The bone slows the cook next to it, keeps that meat juicy, and pays you back in the gravy afterwards. It is sold as a whole leg. A leg weighs 2.4 to 2.6kg on average and about a third of that is bone, so one leg feeds seven or eight. Need a smaller leg? Have your roast cut in half: add a note to your order. Slits in the top with garlic and rosemary pushed in is the old way and still the best one. This is Australian lamb, sourced from Cowra in the Central West of NSW.

Rub it with oil and salt. Twenty minutes in a hot oven to get the outside going, then moderate for about an hour and a half for a whole leg, or about an hour for a half. Go by the thermometer, not the clock. Pull it at 58°C for medium-rare or 65°C for medium, then rest it; it climbs a few degrees as it rests. Rest it a full twenty minutes under foil before carving, and keep the tray juices for the gravy.

Keeping: three to four days in the coldest part of the fridge. Freeze it the day you buy it if you will not get to it; frozen, it is good for up to six months.

Gluten free.