a memorable Mothering Sunday dinner

For a memorable Mothering Sunday dinner, consider preparing a classic Roast Leg of Lamb using premium lamb available from Meat Supermarket. This traditional dish, paired with seasonal vegetables and a rich gravy, offers a comforting and elegant meal to celebrate that special mum. 

Ingredients:

• 1.8–2 kg leg of lamb
• 3–4 garlic cloves, sliced
• Fresh rosemary sprigs
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 500 ml lamb or vegetable stock
• 1 glass of red wine (optional)
• Assorted root vegetables (e.g., potatoes, carrots, parsnips), peeled and cut into chunks

Instructions:

1. Prepare the Lamb:Preheat your oven to 190°C (170°C fan) or gas mark 5.Using a sharp knife, make small incisions all over the lamb and insert the garlic slices and rosemary sprigs into the cuts.Rub the lamb with olive oil, and season generously with salt and freshly ground black pepper.
2. Preheat your oven to 190°C (170°C fan) or gas mark 5.
3. Using a sharp knife, make small incisions all over the lamb and insert the garlic slices and rosemary sprigs into the cuts.
4. Rub the lamb with olive oil, and season generously with salt and freshly ground black pepper.
5. Roast the Lamb:Place the lamb on a roasting rack in a roasting tin.Arrange the prepared root vegetables around the lamb in the tin, tossing them in a little olive oil, salt, and pepper.Pour the stock and red wine (if using) into the tin, ensuring the liquid doesn't touch the lamb.Roast in the preheated oven for approximately 1 hour and 30 minutes for medium-rare, or adjust the cooking time to your preferred level of doneness (use a meat thermometer to check: 60°C for medium-rare, 70°C for medium, and 75°C for well-done).
6. Place the lamb on a roasting rack in a roasting tin.
7. Arrange the prepared root vegetables around the lamb in the tin, tossing them in a little olive oil, salt, and pepper.
8. Pour the stock and red wine (if using) into the tin, ensuring the liquid doesn't touch the lamb.
9. Roast in the preheated oven for approximately 1 hour and 30 minutes for medium-rare, or adjust the cooking time to your preferred level of doneness (use a meat thermometer to check: 60°C for medium-rare, 70°C for medium, and 75°C for well-done).
10. Rest and Serve:Once cooked, remove the lamb from the oven, cover it loosely with foil, and let it rest for 15–20 minutes.Meanwhile, check the vegetables; if they need more browning, increase the oven temperature and roast for an additional 10–15 minutes while the lamb rests.Carve the lamb and serve it alongside the roasted vegetables, drizzling with the pan juices or your favourite gravy.
11. Once cooked, remove the lamb from the oven, cover it loosely with foil, and let it rest for 15–20 minutes.
12. Meanwhile, check the vegetables; if they need more browning, increase the oven temperature and roast for an additional 10–15 minutes while the lamb rests.
13. Carve the lamb and serve it alongside the roasted vegetables, drizzling with the pan juices or your favourite gravy.

This Roast Leg of Lamb, featuring high-quality meat from Meat Supermarket, is sure to make Mothering Sunday special.  Note: Always follow proper food safety guidelines when handling and cooking meat.

Whole Carvery Leg of Lamb 1.6-1.9kg

GBP 18.99

GBP 23.99

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Half Lamb Leg 1kg-1.3kg ( Frozen)

GBP 16.99

GBP 20.99

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