Lamb Leg on the Bone Lamb Leg on the Bone is the ultimate roast dinner centrepiece – a cut that’s as visually impressive as it is delicious. At Northfield Farm, we pride ourselves on producing and sourcing only the finest non-intensively reared British Lamb. Our sheep graze freely on lush Rutland pastures, feeding on a natural diet of grasses, foraged herbs, shrubs, and scrubland. This grass-fed approach not only creates meat that is richer in nutrients and flavour, but also supports biodiversity and keeps our countryside healthy. Most of our Lamb comes from our own farm or nearby trusted farmers. Occasionally, we source exceptional breeds from further afield, such as the Derbyshire and Yorkshire moorlands, where traditional sheep farming thrives. Every lamb leg is hung for at least 7 days to develop a deep, full-bodied flavour and tender texture. The leg of Lamb is one of the most versatile roasting joints. The thin outer layer of sweet, grass-fed fat naturally bastes the meat during cooking, ensuring it stays succulent, while crisping up to golden perfection. Whether you’re serving a festive feast or a special family roast, this cut never disappoints. How to Cook Lamb Leg on the Bone For a medium finish: Preheat oven to 220°C (fan 200°C) / Gas Mark 7. Season generously with sea salt, cracked black pepper, garlic, and rosemary. Roast uncovered for 20 minutes to develop colour. Reduce oven temperature to 180°C (fan 160°C) / Gas Mark 4. Continue roasting for 20 minutes per 500g, plus an extra 20 minutes. For well done: Cook for 25 minutes per 500g, plus an extra 20 minutes at 180°C (fan 160°C). Always rest your lamb for at least 20 minutes before carving to lock in juices. Order your Lamb Leg on the Bone today for nationwide delivery or collection from our Rutland Farm Shop or Borough Market butchery. For more roasting inspiration, explore our Lamb Shoulder link here, Boneless Lamb Leg, or Lamb Shanks – all perfect for your next Sunday roast.
