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Butcher’s
Herb-crusted lamb leg roast with potatoes, carrots and gravy

Roasts

Herb-Crusted Lamb Leg Roast

In stock

A whole leg of lamb, crusted and ready to roast.

AED 199
1.8 kg leg of lamb · veg and gravy kit · serves 4

Order by 2pm — cut fresh in the morning, delivered tomorrow in a chilled van. Choose your window.

1
  • Whole leg
  • Serves 4
  • Chilled delivery
Weight
1.8 kg of meat
Serves
4
Pieces
1

Halal — certification details available on request. Keep refrigerated at 0–4°C; freeze on arrival if you are not cooking it within two days.

Why choose this?

Buy it if the occasion calls for a leg of lamb and you want the gravy sorted.

A 1.8 kg leg of lamb with potatoes, carrots, garlic, rosemary and a Dijon-and-herb crust, plus everything for a pan gravy: shallots, garlic butter, flour, brown sauce, stock and Worcestershire sauce.

Cooking idea

How we’d cook it

A starting point, not a rule. Thickness, your pan and how you like it all move the numbers.

Method
Oven roast
Time
About 1 hour 30 minutes in the oven
Inside
60°C inside for pink, 70°C for well done
Rest
Rest 20 minutes before carving
  1. 1

    Leg out of the fridge an hour before. Oven to 220°C. Rub with the mustard and herbs; stud with garlic and rosemary.

  2. 2

    Roast 20 minutes at 220°C, then 180°C for about 25 minutes per 500 g for pink. Potatoes and carrots in the same oven.

  3. 3

    Rest under foil while you make the gravy in the tin.

What’s in the box

  • 1.8 kg leg of lamb
  • 1 kg potatoes, 2 carrots, 4 garlic cloves, fresh rosemary
  • Dijon mustard, herbes de Provence and potato seasoning for the crust
  • For the gravy: shallots, garlic butter, plain flour, brown sauce, stock, Worcestershire sauce

Complete the plate

Goes with this

The beef version.

Your bag