How to cook the best Easter leg of lamb
Cooking a leg of lamb for Easter can be a perfect way to gather your family or friends for a delicious meal. With a little bit of planning and preparation, you can create a showstopping dish that will impress everyone at the table.
Cooking a leg of lamb for Easter can be a perfect way to gather your family or friends for a delicious meal. With a little bit of planning and preparation, you can create a showstopping dish that will impress everyone at the table. Local farmer Rob has supplied our lamb for a number of years and has expert knowledge of the land and livestock. Farming is in his blood, with his family farming at Great Corras Farm since 1870. His sheep and lambs are left to graze on beautiful hill pastures and, after some time, move on to new pastures. This means that what has been grazed on can naturally regenerate and grow. With Rob being only 4 miles away from our Ewyas Harold site, this is an incredibly environmentally and ethically friendly way to source top-quality produce.
We recommend a leg of pasture-fed lamb on the bone. In our opinion, this cut best represents the season and will give you a juicy cut with a depth of flavour, perfect to serve on your Easter table. It also creates an excellent stock for gravy.
Sold as either a half-leg fillet, shank or whole leg – a half is suitable for four good servings.
How to cook lamb
- Remove from the fridge an hour before cooking.
- Add to the delicious taste by making some slits in the lamb so that you can add sprigs of rosemary and garlic cloves.
- Oil and season well with sea salt and freshly milled black pepper. Add some sprigs of fresh rosemary and a couple of spoons of redcurrant. This will both flavour the lamb and the gravy.
- Preheat your oven to 220°C and place the lamb in the oven.
- There are two options when cooking a leg of lamb. You can roast fast and serve pink or roast more slowly, and it should fall off the bone.
- Place your lamb in the oven for 30 minutes at 220°C, to create the browning flavours and seal to help retain flavours.
- Turn the oven down to 160°C and cook for a further 50 minutes – 2 hours, depending upon how pink you’d like it.
- Rest on a warm plate for at least 20 minutes before carving. Cover with foil and a tea towel if you prefer to retain more heat. Just a sheet of foil loosely placed is fine.
- When carving, carve in a direction until you get to the bone. We suggest then removing large joints from the bone and carving.