LAMB Easy Carve Leg Roast

A partially boned leg of lamb with the shank left in — you get the depth of flavour that only comes from cooking on the bone, without the difficulty at carving time. A classic Sunday roast that largely looks after itself. Roast at 180°C for 1 hour 45 minutes to 2 hours, then rest for 15 minutes before carving. Choose plain, or one of our marinades — Rosemary & Mint, Rosemary & Garlic, Lemon Garlic & Oregano, Yiros or Tandoori, all gluten free. If you'd rather a faster, boneless option, try our Butterflied Leg Roast. Prepared fresh daily by our butchers at Windsor Meats Malvern. Available in 1.8kg and 2.5kg.