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Waitrose British Succulent Whole Leg of LambTypical weight 2.2kg
Typical weight 2.2kgItem price
£34.21Price per unit
£15.55/kgPlease note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 200°C, gas mark 6. Place the lamb, fat-side down, into a large, deep roasting tin. Pour over the chopped tomatoes, add the onion, garlic, lamb stock, wine, brown sugar and rosemary, then season.
Cover with foil and bake in the oven for 1 hour. Remove from the oven and carefully turn the lamb over. Add the lentils and stir to cover them in liquid. Replace the foil and return to the oven for another 40 minutes or until the lentils are tender.
Remove the foil. Roast for a further 10-15 minutes or until the lamb browns and the skin starts to crisp up.
Lift the meat onto a board or plate. Leave to rest for at least 10 minutes before carving. Meanwhile, remove the rosemary stalks from the lentils. Stir in the spinach, in batches if necessary, until it wilts. Season and add any resting juices. Serve with the lamb, and purple-sprouting broccoli with chilli and lemon, if you wish.
Typical values per serving when made using specific products in recipe
Energy | 2,659kJ/ 633kcals |
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Fat | 24.4g |
Saturated Fat | 8.8g |
Carbohydrates | 48.2g |
Sugars | 16.8g |
Fibre | 8.2g |
Protein | 55.1g |
Salt | 0.7g |
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£1.38/kg0 added
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80pPrice per unit
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