French Trim Leg of Lamb

Ingredients: UK Lamb 100%.

Calories: 354kcal per average serving (150g) Adults need around 2000kcal a day.

Allergen Information: For allergens see ingredients in bold. Produced in an environment where, Wheat, Sulphites Celery, Eggs, Milk, Tree Nuts, Mustard, Soya, Fish, Crustaceans and Molluscs are handled.

Lamb leg   

1. Remove the lamb from the fridge 1 hour before you want to cook it, to let it come up to room temperature.  
2. Preheat the oven to 200ºC/gas 6; remove lamb form packaging and place onto baking / roasting dish.   
3. Serving Suggestion- peel 3 cloths of garlic, crush the peeled garlic into a bowl, add 2 spring of rosemary- picked and chopped and few spoons of olive oil , then mix together.  
4. Season the lamb with sea salt and black pepper, then drizzle with the marinade and rub all over the meat. Place in the centre of the oven.   
5. Cook the lamb for 1 hour 15 minutes if you want it pink, or 1 hour 30 minutes if you like it more well done.  
6. Throughout the cooking make sure you pour over sauce from baking dish over the lamb (every 20 min) or at least once ½ way thorough.   
7. Remove from the oven and let it rest for 5-10 minutes.   
8. Place onto serving dish or board and carve.