Take your lamb leg on the bone out the fridge and bring to room temperature. Add a trivet of carrot,celery, leek and onion with some rosemary and bay leaves to you pan and place on top your leg of lamb. Lightly oil and and season well the lamb skin with sea salt.

Add to a 220°C oven for 20 minutes before lowering to 150°C for 30 mins per kilo.

The internal temperature should be around 55°C for medium rare.

Rest well before carving meanwhile you can make an amazing gravy with the trivet and the roasting juices.

All our meat is delivered frozen.

We deliver it to you in insulated sustainable wool packaging that can keep it frozen for 72hrs. When you receive your meat please put it straight in the freezer. Even if it has defrosted it is ok to put back in the freezer as long as it is not warm.

We deliver it frozen for a number of critical reasons:

• Natures preservative. Freezing is one of the most ancient of all methods of preservation. We firmly believe that when frozen rapidly there is no loss of quality in the meat.

• Sustainability. By freezing our meat we can ensure there is as close to zero waste as possible. Our meat is frozen as soon as it is butchered in protective packaging that allows us to keep the meat perfectly for over a year. This is vs 10 days for fresh.

• Seasonality. Like vegetables, meat has a season. By freezing our meat we can select our produce when it is at its very best. Fresh meat butchers cannot do this and you can taste the difference in our meat.

• Better supporting farmers. For our farmers it is most profitable for them to get the produce off the farm as soon as it is ready. This allows us to support them better.