200°C / Fan 180°C / Gas 6. 25 mins per 500g + 15 mins
Oven cook from chilled. If freezing at home,
defrost thoroughly before cooking.
Before cooking: Preheat oven. Remove all
packaging and set aside jus sachet and
butter portions. Rest lamb leg at room
temperature for 15 minutes. Place the lamb
leg on a roasting tray and place on middle
shelf of the oven.
During cooking: Baste regularly with the
juices. Add the butters on top of the lamb leg
for the last 10 minutes of cooking.
After cooking: Remove from the oven. Allow
to rest for 10 minutes loosely covered with
foil before carving. Transfer the contents of
the jus sachet to a small saucepan and bring
up to a simmer for 3 minutes over a
moderate 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. Once opened, use on the same day
and 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 use within 3 months. Once defrosted use the same day.