Our award-winning Yorkshire lamb is locally reared by farmer, George Wood at Penistone. This boneless leg of lamb roast is coated with a light mint marinade to bring out the meat’s sweet flavour.
Cooking Guide This is a guide only as appliances vary – for fan ovens please reduce the temperature accordingly. Hot sear at 220’C for 15 minutes then allow 20-25 minutes per 450g at 200’C/390’F/Gas 6. Spoon over the cooking juices frequently during cooking. For readiness pierce with a skewer at the fattest point and press out the juices. If the juices are red = rare, pink = medium, clear = well-done. Rest in a warm place and cover for 15 minutes before serving. Serve with plenty of Yorkshire puddings and lots of real gravy! A guide to making your own Real Gravy HERE!