The Ultimate Roast: Master-Bred Lamb Leg Joint

Reared locally by our trusted farmers, this exceptional joint brings together the sweet, tender depth of traditional Suffolk lamb with the remarkable meatiness and succulence of a Charollais (or prime Texel) cross. The result is a beautifully marbled cut with just the right layer of fat cover to baste the meat as it roasts, yielding meltingly tender slices, crisp golden crackling edges, and an unbeatable, rich flavour.

1.2kg approx - Generously serves 3–4 people.

Butcher’s Roasting Tips

• Bring to room temp: Take the joint out of the fridge 45–60 minutes before roasting. Tempering the meat ensures an even cook and maximum tenderness.

• Score & infuse: Lightly score the fat in a diamond pattern. Stud the incisions with slivers of fresh garlic and woody rosemary sprigs, then rub liberally with olive oil, sea salt flakes, and coarse black pepper.

• High-heat start: Blast in a preheated oven at 220°C (200°C fan) for 20 minutes to sizzle and caramelise the exterior.

• Slow, gentle finish: Drop the temperature to 170°C (150°C fan) and roast for roughly 15–18 minutes per 500g for a juicy, blush pink (medium), or 20–22 minutes per 500g for well done.

• The golden rule: Rest the joint uncovered on a warm board for at least 15–20 minutes before carving. This lets the juices settle back into the fibres rather than spilling onto the board.

Serving Suggestions

• Classic Sunday Table: Carve into generous slices and serve alongside duck-fat roast potatoes, braised red cabbage, honey-glazed Chantenay carrots, and a sharp, homemade mint and caper sauce.

• Rich Pan Gravy: Deglaze the roasting tray over the hob with a good splash of red wine and lamb or beef stock, reducing it down with the pan juices and caramelised garlic for a deeply savoury jus.

• Mediterranean Leftovers: If there's any left the next day, shred the cold meat into warm flatbreads with tzatziki, pickled red onions, and fresh dill.