Leg of Icelandic Lamb | Bone-In · ~1.8kg

Free-range. Highland-grazed. The leg of lamb Icelanders serve when it matters.

A whole seasoned leg of Icelandic lamb, bone-in, roughly 1.8kg: the centrepiece of any Icelandic Sunday dinner, Christmas table, or gathering where the oven does the talking. Icelandic lamb is free-range from birth to autumn, grazed on highland pastures of wild thyme, moss, and Arctic herbs, which gives it a cleaner, leaner, faintly herbaceous flavour. Roast at 160°C to 65°C internal, rest 20 minutes, carve at the table.

• Whole leg of Icelandic lamb: seasoned, bone-in, ~1.8kg
• Free-range, highland-grazed on wild thyme, moss and Arctic herbs
• Roast at 160°C to 65°C internal, rest, carve at the table