Leg of Lamb

A leg of lamb is the classic roast for a family Sunday, and ours is free-range, mostly sourced locally from farmers we know and trust. Take the joint out of the fridge an hour before cooking, rub it with salt, garlic and rosemary, and roast it until it is pink or done to your liking. Rest it under foil for 20 minutes before carving. Leftovers make very good sandwiches the next day.