Easter Lamb You’ll Love

When a meal means a lot, it deserves the best of British. That’s why we source our legs of lamb from the best farmers and suppliers across the UK. We do it this way so that, when Easter rolls around, you can be sure you’re getting amazing value, quality and taste for your big family gathering. While you wait for Easter 2020, you can learn more about how to prep and cook your lamb in readiness for the big weekend.

Prepare your lamb

We’ll show you how to set out the perfect Easter feast with a succulent British lamb. Follow our simple guides on cooking times, top tips and serving suggestions to impress your family and friends.

  • Leave your meat out of the fridge for an hour to come to room temperature before cooking.
  • Cut some slashes in the lamb before cooking and stuff with peeled garlic cloves, sprigs of rosemary or just salt for flavour.
  • Always pre-heat your oven before you cook and place the lamb joint in the middle of the oven.
  • When the joint is cooked, allow to rest, covered with some loose tin foil to allow the meat to settle before carving.

Cooking times/temperatures

Leg of Lamb and Half Legs of Lamb

Allow 25 minutes per 500g, plus 25 minutes

180°C/350°F/Gas Mark 4

 

Shoulder of Lamb (half or whole)

Allow 40 minutes per 500g, plus 40 minutes

170°C/325°F/Gas Mark 3

 

If using a thermometer

55°C– rare

60°C – medium

65°C – medium well

72°C – well done

 

Serving sizes

For lamb on the bone allow 450g per person

One whole leg of lamb is usually between 2-2.5kg

A small leg of lamb would be suitable for 6, a larger will serve 8

Half legs of lamb are perfect to serve 4

 

Lamb Taste Kitchen

Learn how to prepare your Easter lamb like a professional. The Taste Kitchen is full of useful guides and top tips videos to help you through every step. Start with lamb tips and lamb sides below.

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