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Boneless Leg of Lamb

One of our favourite family eating occasions is a roast. At Campbells we have a continual personal debate over which is best. With beef, lamb, pork, or even a good ol chicken to choose from there are many options. Lamb is always a favourite and we have many Scottish lamb joints including Scotch Lamb options.

You’ve got to have roast tatties with any joint, that’s a rule in our book. And gravy. But with lamb we also like a good selection of greens to cut through the richness of the meat – purple sprouting broccoli, peas, and spinach. All three.

One of our favourite lamb joint recipes is a 6-hour roast with rosemary, garlic, anchovies and capers. It fills the whole house with the sweet-scented aromas of garlic, rosemary and succulent lamb.

Slow-roasting joints of meat will not only tenderise the meat, making it more succulent, but also brings out all its inherent flavours. So, cooking a boned shoulder of lamb slowly over a bed of vegetables and wine will allow all the fat to melt through the meat as it cooks, adding flavour and keeping it moist during cooking. It also flows out with the delicious meat juices into the vegetables and wine in the roasting tin to make a fantastic concentrated natural jus or gravy which can be strained and skimmed of excess fat once the meat is resting.’