Leg of Swaledale Lamb, Boneless & Rolled
A Versatile British Roast, Perfected
A Sunday lunch classic, our Rolled Boneless Leg of Lamb makes an impressive and richly flavoured centrepiece for any table. Expertly prepared by our skilled butchers, the bone is removed to ensure effortless carving and even cooking - ideal whether you're hosting a festive gathering or a relaxed family meal.
This versatile joint is equally at home blushing pink with crispy roast potatoes and mint sauce, or slow-cooked until meltingly tender - perfect for pulling apart and stuffing into warm flatbreads with tzatziki. Its even shape makes it ideal for marinating: think yogurt and tandoori spices for a vibrant twist, or go classic with garlic, rosemary, and anchovy. Roast it in the oven or take it outside for a smoky BBQ finish - either way, itās a guaranteed crowd-pleaser.
Inspired by Chef Valentine Warner
"Being the infuriating man that I am, Iād be tempted to immediately unroll the lamb, stuff it, then re-roll and tie it.
Stuff it with a mix of purƩed green or black olives, rosemary, garlic, and anchovies collapsed in oil - or perhaps simply with chopped wild garlic - and then roast it.
A pot roast with onion, garlic, rosemary, white wine, a little tomato, and haricot beans finished with lemon juice is delightful - as are all the same ingredients with the beans replaced by pre-roasted red peppers.
There is, however, a lot to be said for a more traditional roast, regardless of my general lack of enthusiasm for such a Sunday event. Itās just that cacophony of vegetables that sees me leave the stress to others.
While not as fatty as the shoulder, the leg can indeed be braised to tenderness in a pot roast. White wine with celery and artichokes is a favourite - as is red wine with root vegetables, equally revisited. Another more rustic recipe I enjoy is with onions, smoked bacon lardons, cider apples, and turnips."
Original: $80.56
-70%$80.56
$24.17More Images
Leg of Swaledale Lamb, Boneless & Rolled
A Versatile British Roast, Perfected
A Sunday lunch classic, our Rolled Boneless Leg of Lamb makes an impressive and richly flavoured centrepiece for any table. Expertly prepared by our skilled butchers, the bone is removed to ensure effortless carving and even cooking - ideal whether you're hosting a festive gathering or a relaxed family meal.
This versatile joint is equally at home blushing pink with crispy roast potatoes and mint sauce, or slow-cooked until meltingly tender - perfect for pulling apart and stuffing into warm flatbreads with tzatziki. Its even shape makes it ideal for marinating: think yogurt and tandoori spices for a vibrant twist, or go classic with garlic, rosemary, and anchovy. Roast it in the oven or take it outside for a smoky BBQ finish - either way, itās a guaranteed crowd-pleaser.
Inspired by Chef Valentine Warner
"Being the infuriating man that I am, Iād be tempted to immediately unroll the lamb, stuff it, then re-roll and tie it.
Stuff it with a mix of purƩed green or black olives, rosemary, garlic, and anchovies collapsed in oil - or perhaps simply with chopped wild garlic - and then roast it.
A pot roast with onion, garlic, rosemary, white wine, a little tomato, and haricot beans finished with lemon juice is delightful - as are all the same ingredients with the beans replaced by pre-roasted red peppers.
There is, however, a lot to be said for a more traditional roast, regardless of my general lack of enthusiasm for such a Sunday event. Itās just that cacophony of vegetables that sees me leave the stress to others.
While not as fatty as the shoulder, the leg can indeed be braised to tenderness in a pot roast. White wine with celery and artichokes is a favourite - as is red wine with root vegetables, equally revisited. Another more rustic recipe I enjoy is with onions, smoked bacon lardons, cider apples, and turnips."
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Description
A Versatile British Roast, Perfected
A Sunday lunch classic, our Rolled Boneless Leg of Lamb makes an impressive and richly flavoured centrepiece for any table. Expertly prepared by our skilled butchers, the bone is removed to ensure effortless carving and even cooking - ideal whether you're hosting a festive gathering or a relaxed family meal.
This versatile joint is equally at home blushing pink with crispy roast potatoes and mint sauce, or slow-cooked until meltingly tender - perfect for pulling apart and stuffing into warm flatbreads with tzatziki. Its even shape makes it ideal for marinating: think yogurt and tandoori spices for a vibrant twist, or go classic with garlic, rosemary, and anchovy. Roast it in the oven or take it outside for a smoky BBQ finish - either way, itās a guaranteed crowd-pleaser.
Inspired by Chef Valentine Warner
"Being the infuriating man that I am, Iād be tempted to immediately unroll the lamb, stuff it, then re-roll and tie it.
Stuff it with a mix of purƩed green or black olives, rosemary, garlic, and anchovies collapsed in oil - or perhaps simply with chopped wild garlic - and then roast it.
A pot roast with onion, garlic, rosemary, white wine, a little tomato, and haricot beans finished with lemon juice is delightful - as are all the same ingredients with the beans replaced by pre-roasted red peppers.
There is, however, a lot to be said for a more traditional roast, regardless of my general lack of enthusiasm for such a Sunday event. Itās just that cacophony of vegetables that sees me leave the stress to others.
While not as fatty as the shoulder, the leg can indeed be braised to tenderness in a pot roast. White wine with celery and artichokes is a favourite - as is red wine with root vegetables, equally revisited. Another more rustic recipe I enjoy is with onions, smoked bacon lardons, cider apples, and turnips."
