It's an inexpensive cut.
And it's been boned and rolled... so it's ready to go
You get a hell of a lot for your money with this.
Better still, it tastes just as good as, sometimes even better, than more expensive leg of lamb. In short,
it's exactly what you want for a slap-up Sunday lunch. Just don't forget the mint sauce!
Some say lamb is fatty, even greasy. They're wrong.
Fact is, lamb fat melts at a higher temperature than beef or chicken. So they've probably eaten lamb that hasn't been properly cooked. If you cook it nice and slow – on a low temperature – for a long time the fat gets a chance to heat up. It then melts into the meat giving it loads of flavour.
Result... a juicy, succulent roast. And it's just as tasty if you braise it instead. Do it just the same, long, slow and low. And you're in for a treat.
Season with salt and any combination of thyme, rosemary, garlic and ginger.
Delivered in a plain plastic butchers bag.
This will be butchered on the morning of delivery and put loose into a bag.
Expect some natural discolouration of any surfaces that have been in contact with the air.
Trim it a bit.
If delivered vacuum packed 7 days. If not vacuum packed 1-3 days.
Unwrapped and covered with a tea towel or a paper towel.
With fridge set at 1-4 °C
Always wash your hands before and after you touch fresh meat. Do the same with any chopping boards you use. And make sure you wipe down any surfaces raw meat has been in contact with.
Never let raw meat come into contact with other food in your fridge. And never – ever - let it come into contact with anything you'd eat straight from the fridge like ham, lettuce or cheese.
Store it separately in the coldest bit of the fridge. Usually the bottom of the fridge near the back.
Let the air circulate
All fresh meat - except bacon or anything in a vacuum pack - needs circulating air so as not to spoil. It does much better in the fridge if it's not covered in plastic. Store it in a bowl and cover it with a paper towel or tea towel, well away from ready to eat foodstuffs.
Vacuum packed 6 months Freezer bag 2-3 months
Freeze meat as quickly as possible. Most of the damage to your meat is done when it's around the 0°C mark, because that's when the ice crystals are at their largest. These crystals puncture the meat so you lose some of the juices when it thaws.
Once frozen your biggest problem is air
Any frozen food in contact with the air will dry out and get freezer burn. So make sure anything you freeze is 100% airtight.
The slower you thaw your meat the less juice is lost. Defrost it in the fridge.