Rolled Leg of Lamb


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Finest leg of Yorkshire lamb. The meat is tender and succulent, perfect for an extra special Sunday lunch for the family. Try slow roasting in a low oven… we love it smothered in chilli jam and roasted with garlic. Delish!

Boned and rolled for easy carving.


Leg of Lamb

Lamb is one of our favourite roasting meats. It has such a rich and distinct flavour that makes for some of the tastiest roast dinners. This leg of lamb from Eat Great Meat comes from Yorkshire farms close to where we’re based to ensure the highest quality meat for your dinner table. We know the farmer who supplies our meat personally, so we can be confident of the quality every time.

This leg of lamb has been boned (had the bone removed) and then rolled ready to be roasted.

The lamb is a Texel breed, renowned for having a high muscle content. Because lamb is often known for being fatty, using a Texel breed helps to get the right ratio between fat and muscle for the perfect texture while maintaining that delicious taste you expect from a roast leg of lamb.

How To Cook a Rolled Leg of Lamb

A lamb leg needs to be roasted to make the most of this delicious cut. Pairing lamb and rosemary is almost as traditional as lamb and mint sauce — and there’s a reason for that: it’s delicious! Follow our recipe for a perfect roasting leg of lamb with rosemary for your next roast dinner.

Roasted Lamb with Rosemary Recipe

Serves 5-6


  • 1.5kg rolled leg of lamb from Eat Great Meat
  • 4 cloves of garlic, thinly sliced
  • 10-12 stems of rosemary
  • Juice from 1 lemon
  • 1 tbsp dijon mustard
  • Olive oil
  • Sea salt
  • Black pepper


  1. Remove the lamb from the fridge and pat dry two hours before cooking so it can reach room temperature.
  2. Preheat the oven to 220C/fan 200C/gas 7.
  3. Score the surface of the leg of lamb all over and create little pockets about 1/4-1/2 inch deep by cutting little incisions into the lamb.
  4. Stuff a slice of garlic into each incision. Mix together the pepper and mustard, then add the lemon juice. Rub or brush the mixture into the surface of the lamb. Then push stems of rosemary under the surface of the meat.
  5. Place the lamb in a roasting dish and into the oven.
  6. Cook for 20mins/half kilo +15mins. So for a 1.5kg joint, you want to cook it for around 1hr 15mins. This should result in meat with a slight pinkness still in the middle.
  7. Remove from the oven and allow to rest for at least a third of the time it was in the oven, so around 25mins.
  8. Remove the rosemary, but keep it aside as a garnish for serving. We recommend using the juices in the roasting dish to make a thin gravy and serving with roast potatoes and other roast vegetables.

Please note that cooking times are a guideline only.


If you’re looking to enjoy a delicious rolled leg of lamb, choose Eat Great Meat for the highest quality produce that makes for mouth-watering meals!

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