Free Standard Weekday Delivery Over £50
Over 27,000 Reviews ☆☆☆☆☆
Understanding how to roast a leg of lamb can be useful when it comes to special occasions such as Easter dinner or Christmas. These centrepiece joints can be the perfect showstopper the whole family can enjoy with your favourite seasonal vegetables. Discover our recipe for roasting a succulent, grass-fed leg of lamb now.
Top tip: You will need a large, heavy based roasting tray for this recipe.
A trivet of vegetables refers to a selection of vegetables, traditionally carrots, onions and celery, which are used as a bed for meat to roast or braise upon. This selection of vegetables provides not only a lot of flavour to the meat, in this case roast leg of lamb, but also to a potential sauce to accompany the meat. All the juices (both meat and vegetable) can be used in a nutritious gravy or stock and can be the finishing touch to the perfect sunday roast dinner meal.
Deglaze means to simply add liquid to a hot pan, to help release the caramelised bits that may have otherwise been stuck to the bottom of the pan. It is a traditional method you may use when roasting meat with a trivet of vegetables. Often you may be deglazing a pan for 3 to 4 minutes before creating a gravy or stock.