
Leg Fillet
Perfect for slow cooking
A very versatile cut that’s best for slow cooking as the meat becomes very tender. While gently simmering away, the lamb releases a pot of rich flavours and makes the perfect warming and hearty dish.
Cooking tip
The rich, tasty flavour comes from the fat – if you want a leaner cut, just ask your Family Butcher to remove some of the fat. But keep some for that great taste!
Suggested Recipe - Roasted leg of lamb stuffed with leeks and tarragon
Ingredients
- 2kg British boneless lamb leg roast
- 3 leeks, thinly sliced
- 100g butter
- 1 heaped tbsp finely chopped fresh tarragon, or rosemary
- 2 cloves garlic, finely chopped
- salt and freshly ground black pepper
- 250ml white wine
- 2 x 500g packs baby new potatoes
- 2 tbsp plain flour
- 300ml lamb stock, from a cube
- 25g mint, chopped
- 2 tbsp capers
Method
- Remove the lamb from the fridge one hour before cooking. Cook the leeks in half of the butter over a medium heat for 10 minutes. Add tarragon (or rosemary) after 5 minutes.
- Take leeks off heat and stir in the garlic and season with salt and pepper. Leave to cool.
- Preheat oven to 200˚C/400˚F/Gas 6. Cut 4 deep incisions in the lamb in between the string, so that the lamb holds its shape. Push the leek mixture in all the incisions and rub in thoroughly.
- Place remaining leeks on the base of a large roasting tray and put the lamb on top. Season well, and pour over the white wine.
- Cover with foil and cook for 10 minutes at this temperature, before reducing the heat to 180˚C/350˚F/Gas 4. Cook the lamb for 2 hours 20 minutes, removing the foil halfway through.
- Set the lamb aside to rest for 15 minutes, covered in foil.
- Meanwhile, cook the potatoes, according to on-pack instructions.
- Put the roasting tray over heat or transfer the juices to a pan. Stir in some fl our and cook for a minute, then add the stock. Bring to a simmer, stirring all the time. Check the seasoning.
- To serve, melt remaining butter, and stir in mint, capers and seasoning. Spoon over potatoes. Carve lamb and serve with gravy.