Leg of Lamb with Rosemary and Garlic

Greendale lamb is supplied by David Lockwood, who farms in nearby Aylesbeare. After enjoying the rich grazing pastures of East Devon, the lambs are carefully selected when they reach the correct weight; they are slaughtered at a local abattoir to keep stress to a minimum. Hung for a minimum of ten days, the meat becomes even more flavoursome and tender. Our master butchers then prepare it on_site at Greendale Farm Shop, skilfully turning it into plump chops, classic roasts, burgers, meatballs and much, much more.

‘French Trimmed’ means that the bone has been scraped clean at one end of the Leg of Lamb. As well as looking neater, this helps the meat to cook evenly.

Pre_heat the oven to 200°C (Gas Mark 6), and allow the Leg of Lamb to come up to room temperature. Then, put the lamb in a roasting tin, cover loosely with foil and place on the middle shelf of the hot oven. After 30 minutes, remove the foil and leave the lamb to roast for another hour (for medium), or for longer if you prefer the meat to be well done. When the lamb is cooked to your liking, remove it from the oven and leave it to rest in the tin for 10 minutes before carving (you can keep it warm with a foil ‘lid’).