Australia · Union Station
Lamb Leg Roast
A boneless Union Station lamb leg, tied for the oven.
- Order by 2pm, delivered tomorrow in our own chilled van. Free delivery, no minimum.
- Check the storage instructions on your pack. Halal.
- Origin and the date it was cut, on the label.
- If it isn't right, we make it right.
From the block
From the block
Take it out of the fridge an hour before it goes in the oven, and rest it as long as you can bear to. Slice across the grain.
— Serge, master butcher
- Origin
- South-west Victoria, Australia
- Brand
- Union Station
Sealed in our StayFresh pack. Go by the use-by date on your pack.
How we’d cook it
A starting point. Thickness and your pan change the numbers.
Roast · 75 minutes, plus a rest · 15–20 minutes
55°C inside for medium-rare, 60°C for medium, 68°C for well done; it climbs another 5–8°C while resting
Out of the fridge an hour ahead. Oven to 210°C (190°C fan). Rub with oil, garlic, rosemary, salt and pepper.
Roast for 20 minutes to build a crust, then drop to 180°C (160°C fan) for 45–55 minutes for pink.
Rest under foil for 15–20 minutes, snip the strings and slice across the grain.