The traditional roasted leg of lamb. Easy to cook, great to carve and amazingly moist and flavourful to eat. Fergus likes to make deep punctures into the meat which he fills with slices of garlic and rosemary. Redcurrant jelly on the side is a must.
Cost Per Kilo = £19.80
How To Cook
Different cuts of meat require different cooking methods, but we would always recommend you season the meat and bring up to room temperature before cooking and, after cooking, leave to rest for 10 minutes before serving.