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Free Range Leg of Lamb Boneless

Boneless Classic roasting Lamb for easy carving or stuffing.
Our Price: £52.98
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Boneless Classic roasting Lamb for easy carving or stuffing. A hearty, impressive sight on any table.

Hand prepared 

Hand prepared to the very highest professional standards by our Master Butchers - offering superb, juicy tasting, Premium Quality Lamb - perfectly presented - in a way that we think is only fitting for such rare quality produce

Impeccable husbandry

Prepared from only truly Free Range, slow maturing, additive-free - naturally raised animals - with impeccable husbandry - on lush green pastures - and then Dry Aged to perfection

Boneless Rolled Leg, as the name suggests, comes from the Hind Leg. The joint has the bone removed and is rolled to make it easier to cook and carve.

A variety of options

Butterflied and flat - or tunnel boned for you to stuff - 0r simply cooked whole - there is a variety of options for a versatile, tender and delicious meal - or two - if you make  good use of any Leftovers!

Best roasted stuffed or unstuffed - and also perfectly butterflied for the barbecue

Do have a look at our How to Cook/Related Recipes Tab for some great ways to prepare your Boneless Leg of Lamb

Product Code:
Z220A

Free Range Leg of Lamb Boneless

Boneless Classic roasting Lamb for easy carving or stuffing. A hearty, impressive sight on any table.

Hand prepared 

Hand prepared to the very highest professional standards by our Master Butchers - offering superb, juicy tasting, Premium Quality Lamb - perfectly presented - in a way that we think is only fitting for such rare quality produce

Impeccable husbandry

Prepared from only truly Free Range, slow maturing, additive-free - naturally raised animals - with impeccable husbandry - on lush green pastures - and then Dry Aged to perfection

Boneless Rolled Leg, as the name suggests, comes from the Hind Leg. The joint has the bone removed and is rolled to make it easier to cook and carve.

A variety of options

Butterflied and flat - or tunnel boned for you to stuff - 0r simply cooked whole - there is a variety of options for a versatile, tender and delicious meal - or two - if you make  good use of any Leftovers!

Best roasted stuffed or unstuffed - and also perfectly butterflied for the barbecue

Do have a look at our How to Cook/Related Recipes Tab for some great ways to prepare your Boneless Leg of Lamb

Free Range Leg of Lamb Boneless

INGREDIENTS: Free Range Lamb

ALLERGEN ADVICE: For Allergens, including Cereals containing Gluten, see Ingredients in Bold.
Cook thoroughly

Free Range Leg of Lamb Boneless

Always best to bring the meat to room temperature before cooking

  • Pre heat the oven or grill or ensure the barbecue coals are hot.
  • Now season the meat with Salt, Pepper, and Herbs
  • Always place fat side up in the oven
  • After the Lamb has been cooking for about the right time, or is looking cooked, check the internal temperature with a meat thermometer 

For this piece of meat we recommend Roasting or Pot Roasting 

Roasting and Barbecuing 

Barbecue

Ask for your Lamb Leg to be butterflied then you can marinade it in Oil and Herbs before placing on a barbecue for about 45 minutes to an hour depending on how hot or whether or not it is a lidded barbecue. 

Lamb can be done pink and it is not too important to cook it through, usually when it looks nice and browned it is ready to cook to internal temperature of 55˚c to 70˚c.

Roast Rare

Preheat oven at 230˚c/450˚F gas mark 8 for the first 10 minutes
Reduce to 180˚c/350˚F gas mark 4 allowing 20 minutes per 500g Internal temperature 50˚c

Roast Medium

Preheat oven at 230˚c/450˚F gas mark 8 for the first 10 minutes
Reduce to 180˚c/350˚F gas mark 4 allowing 26 minutes per 500g Internal temperature 60˚c

Roast Well Done

Preheat oven at 230˚c/450˚F gas mark 8 for the first 10 minutes
Reduce to 180˚c/350˚F gas mark 4 allowing 32 minutes per 500g Internal temperature 70˚c

Always rest meat after cooking for 30 minutes

Core Temperatures using a Meat thermometer

Rare 48-50°c rested 52-54°c
Medium Rare 52-54°c rested 56-58°c
Medium 56-58°c rested 60-62°c
Well Done 65-68°c rested 70-75°c

Then for roasts rest usually 15 to 20 mins after

Free Range Leg of Lamb Boneless

Preparation/Cooking time 2 hrs 5 mins - plus proving
Lamb Pies can be found all over Greece. using leftover Lamb simmered with Herbs, Spices, then layered with Greens and grated Feta or hard Cheese. 
Preparation time 45 mins : Cooking time 2 - 2 hrs 30 mins 
A hearty meal on a Monday with the leftovers from Sunday’s roast dinner this recipe exudes flavour, warmth and comfort.
Preparation/Cooking time 3hrs 30 mins 
Homemade Pasta, rich Ragù and cheesy Béchamel. Sweat off Vegetables with Garlic, Herbs, Tomato leftover Meat, Stock or Wine - simmer - heavenly!
Preparation time 5 mins : Cooking time - none
Use up leftover Meat from Sunday's Roast in this colourful Sandwich
Preparation time 25 mins : Cooking time 20 mins
This Sri Lankan dish uses leftover Roast Lamb, Curry Spices and Flatbreads, fried together with Egg and veggies in a delicious Coconut-y supper for two
Preparation time 10 mins : Cooking time 40 mins 
Make the most of Sunday's leftover Roast Lamb in this colourful spiced Rice one-pot 
Preparation time 10 mins : Cooking time 1 hr 30 mins
Make the most of leftover Roast Lamb with this flavour-packed leftover Lamb Curry. Serve with Naan Bread and Basmati Rice for an Indian feast
Preparation time 5 mins : Cooking time 30 mins
This spin on Cottage Pie is a great way of using up leftover Meat and Potatoes
Preparation time 30 mins to 1 hr : Cooking time 10 to 30 mins
A great recipe for using up leftover Roast Lamb. Double the quantities to serve at small parties.

Free Range Leg of Lamb Boneless

Product Code:
Z220A