O'Briens Butchers - Full Leg Of Lamb

Large full Leg of Lamb from John O'Brien's farm in Cloyne who is our butcher's brother.
John practices non-intensive farming on his East Cork farm and all animals are free to roam over 100 acres of fresh grass.
Our lamb is reared and slaughtered in East Cork at every stage of Farm to Fork, making it a high quality, local product.

For large joints of lamb, allow 25 minutes per 450g and 20 minutes extra.
Lamb should be roasted at no higher than 350°F (180°C / gas mark 4) or it will gets tough and smells and tastes strong.

Allow the meat on a joint of lamb to relax after cooking and to be more uniform in colour and tender, let it rest for at least 15 minutes in the oven, with the heat turned off and the door partly open.

Lamb is particularly tender meat, and all the joints can be roasted. This is because lambs are slaughtered before their connective tissues become tough, so tissues dissolve easily in the meat’s natural moisture during cooking.