Half Leg of Lamb (Bone in) Christmas week only Barn weddings and rural receptions

Barn weddings and rural receptions

Rest before carving

done properly

We make it with proper Yorkshire beef shin

Same filling as our classic pork pie

Half Leg of Lamb (Bone in) Christmas week only Barn weddings and rural receptionsHalf leg of Lamb, bone in. From grass fed Yorkshire flocks just outside of Ripon. Weighing on average (1. 5 1. 6kg ). How to Cook & Serving Suggestions: Rub with salt, pepper, garlic, and rosemary. Roast at 160C for about 25 minutes per 500g if you like it pink, longer if not. Rest well before carving. Serve with mint sauce, roasties, and seasonal veg. Cold slices make cracking sandwiches the next day. A proper joint, done right.