Rolled leg joint

The quintessential leg of lamb (or hogget, on our farm) is the ultimate Sunday roast.  Unlike lamb, hogget leg can be slow cooked for meat that melts in the mouth.  Boned and rolled, this leg joint weighs 1.5 – 2 kg, and is easy to cook and carve. Use the leftovers for shepherd’s pie, or for cold meat sandwiches.