Lamb whole leg Reared by Cathy and Gordon Case at Bigbury-on-Sea, Devon

£52.95 / 2kg

About

A whole leg of lamb is the ultimate centrepiece for your Sunday roast. We leave the bone in and as it roasts, the marrow melts out into the meat, seasoning it with natural flavour. You could also butterfly this organic lamb, for show-stopping grilling or barbecuing.

Delivered in insulated packaging to keep cool on your doorstep. Minimum meat order is just £15 to cover the cost of the packaging.

Country of origin

Produced in

The UK

Mint sauce, caper sauce, harissa and salsa verde also go well with the luxuriance of lamb

- Riverford cooks

How to prepare

Remove the leg from the fridge at least an hour before cooking to allow it to come to room temperature. Rub the leg with oil and season it well with salt and pepper. Preheat your oven to a high heat, 220˚C/Gas 8. Roast the lamb for 25 mins, until golden brown all over. Reduce the heat to 180˚C/Gas 4 and continue to cook for another 55-60 mins. This should give you a medium blush to the meat. Remove from the oven, cover in foil and leave to rest for 20 mins before carving. If you have a meat thermometer then 52-54˚C is rare, 60-65˚C is medium and anything above is well done.

To get a bit more flavour into the meat you can cut 15-20 deep slits into the flesh and stud them with some sliced garlic cloves and rosemary leaves. A few crushed anchovy fillets work wonders with lamb too. For a good gravy, roast the leg on a trivet of onions, carrot, celery and stock. After resting the meat, strain the liquid and skim away the worst of the fat. It can be enlivened with a dash of Worcestershire sauce or a blob of sweet redcurrant jelly or Cumberland sauce.

Storage

Keep refrigerated below 5°C. Once opened, use immediately for best quality. If not required immediately freeze as soon as possible and always within the use by date. Once frozen use within 1 month. Defrost in a fridge and use same day. Do not refreeze.

Reared by Cathy and Gordon Case, Bigbury-on-Sea, Devon

Cathy and her husband Gordon are members of our local co-operative, the South Devon Organic Producers. Their mild coastal farm, Lower Willings Farm, is settled over the peaks above the village of Bigbury-on-Sea. Cathy and Gordon grow kohlrabi, cabbages, purple sprouting broccoli and more for our veg boxes – but most of all, we rely on their firm, nutty cauliflowers.