Time: 25 mins per 100g, Temp: 200c, Fan assisted 180c, Gas Mark 6
Oven cook from chilled.
If freezing at home,
defrost thoroughly before cooking.
Before cooking: Preheat oven. Remove all
packaging and set aside sauce sachet for later
use. Leave lamb leg at room temperature for
Place the lamb leg onto a roasting tray and
remove the rosemary sprig and set aside for
During cooking: Place on middle shelf of oven
and cook for 25 minutes per 500g plus 25
minutes to serve well done. Baste regularly
with the juices from the leg.
The rosemary sprig is placed on top of the
lamb for the last 30 minutes of cooking.
After Cooking: Remove from the oven. Allow to
rest for 10 minutes loosely covered with foil
Transfer the contents of the sauce sachet to a
small saucepan and bring up to a simmer for 2
minutes over a medium heat.
Check food is piping hot. All cooking
appliances vary. This is a guide only.
For use by date: see front of pack. Keep refrigerated. Do not exceed the use by date.
For best quality, freeze as soon as possible after purchase and always within the use by
date. Once frozen consume within 3 months. Defrost thoroughly and use within 24 hours. Do
not refreeze once defrosted.