Leg of Lamb 1KG

Paley’s 100% grass-fed lamb is among the tastiest, most nutritious and sustainably farmed meat you can buy. Our EasyCare and rare-breed Dorset Down flocks live outdoors all year round, grazing on the pastures, herbs and grasses of our farm in the heart of the Kent countryside. All our lamb is certified Pasture for Life.

For best results, roast your leg of lamb at 160°C for approximately 20 minutes per 500g, plus an extra 20 minutes. This gentle heat keeps the meat tender and juicy. For medium-rare, aim for an internal temperature of 60–65°C. Allow the joint to rest for 15 minutes before carving — this redistributes the juices throughout the meat. Season generously with salt and pepper, then add flavour with garlic, rosemary, and thyme. A drizzle of olive oil helps the herbs infuse beautifully. If you prefer a faster cook, increase the temperature to 180°C and reduce cooking time accordingly, checking the temperature regularly. Serve with seasonal vegetables and pan juices for a classic, satisfying meal that showcases the quality of your grass-fed lamb.

Frozen