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Nick’s Boneless Leg of Lamb

30 Jun

Nick’s Boneless Leg of Lamb

'One of my favourite family eating occasions is a roast. I have a continual personal debate over which is best, beef, lamb, pork, or even a good ol chicken. Lamb is a treat, I think, and Campbells source really good Scottish lamb joints.


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


One of my favourite lamb joint recipes, if I’ve got time, 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 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.'