Leg of Lamb on the Bone

Locally reared Yorkshire lamb on the bone. Reared in Penistone by George Wood.

Cooking: Hot sear at 220*C for 15 mins then allow 20 - 25 mins per 450g at 190*C/375*F/Gas 5. Spoon over the cooking juices. For readiness - pierce with a skewer at fattest point & press out juices Red = rare, Pink = medium, Clear = well done. Rest & cover for 20 mins before serving.

May Contain: Celery, Cereals containing gluten, Crustaceans, Eggs, Milk, Mustard, Peanuts, Sesame, Soybeans, Sulphur dioxide and Sulphites, Tree nuts. 

Allergens may change from point of purchase. Please check up to date allergen information on product packaging.