Freeze your Boneless Leg of Lamb Joint on the day of purchase and eat within 3 months.
Leg of lamb is a quality, tender cut of meat from the middle part of the leg. When roasted it has a rich, juicy flavour as it has enough fat to keep the meat from drying.
Sprinkle a little dusting of seasoned flour over the top – this absorbs the fat and makes the skin nice and crispy. Let it cook slowly for a couple of hours while you put your feet up – then carve and enjoy!
Below are a few tasty recipes and some alternative cut suggestions.
Roasted leg of lamb stuffed with leeks and tarragon
Serves 8 people
Print your recipeIf it helps you can print this recipe and take it to your local Morrisons butcher in-store. Of course, if you want to check what one recommended portion looks like, just ask. Our butchers will be happy to show you.
Preparation time30 minutes
Cooking time165 minutes
£12.99 per kg
Garlic and rosemary lamb
Serves 6 people
Preparation time10 minutes
Cooking time120 minutes
Roast Lamb with Rosemary Potatoes
Serves 4 people
Preparation time15 minutes
David and Pam Pengelly raise their herd in a traditional way in the beautiful Devonshire countryside, allowing them to produce rich and tender British fresh lamb.
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