Marinated Easy Carve Lamb Leg Roast

A marinated easy carve lamb leg roast gives you all the flavour of a Sunday leg with none of the bones to work around. It's a whole pre-packed leg that's already marinated, so it slices into neat, even pieces at the table and you're not wrestling it.

Take it out of the fridge 30 minutes before cooking so the heat reaches the centre evenly. Sear it hot, then roast at 180°C for about 20 to 25 minutes per 500g. Pull it at 52°C for medium-rare, or 58°C for medium. Rest it tented in foil for 10 to 15 minutes, then carve thin across the grain. If you'd rather cook on the bone, there's our bone in lamb leg, or have a look through the marinated range.