A Perfectly Roasted Boneless Leg of Lamb

 

Living here in Chester we are situated right on the border with Wales.  In fact right now they are harvesting their leeks on the farms which surround the housing area where we live and the air smells just gorgeous.   The Welsh are known for their leeks, but they are also known for a lot of other deliciousness as well!   Today I want to tell you about a fabulous online Shop which delivers Welsh Food right to your door called the Bodnant Welsh Food Centre.     I was asked if I would like to try some of their products and I was quite happy to do so!







They sent me a lovely box containing a boneless leg of lamb, a Bara Brith (which is a famous Welsh Tea Bread), Some Bodnant Welsh Salted Butter as well as some  Welsh Aberwen Cheese.



 And just look how it arrived!  In a cute delivery van hand delivered by a nice little man in a chef's coat, right to my door!  Service with a smile!

Wales’ growing reputation as a nation of passionate producers and fanatical foodies is nowhere more apparent than at the Bodnant Welsh Food Centre. Set in the heart of the Conwy Valley and surrounded by the stunning scenery of Snowdonia, Bodnant’s multi-award-winning Welsh Food Centre provides a memorable visit, whether it’s for a few hours, a day or even longer stay in the adjoining farmhouse.



They offer a lovely variety of Festive Hampers which are brimming with delicious selections of the finest Welsh produce, each item carefully selected by Bodnant Food Specialists to help celebrate the festive season in style.



They also have a delicious new range of Christmas Food made to order . . .

 

As well as delicious, locally farm reared whole turkeys and a range of Christmas meat boxes available for collection or local delivery.

They also offer Gift Vouchers and Wines of the month, as well as many other foodstuffs such as Beer, Wine and Spirits, a full Butchery Selection (including Beef, Lamb, Poultry, Pork and sausages, etc.),  Christmas Gifts, a Dairy Selection . . .  Festive, Gift and Holiday Hampers  . . .  Groceries  . . .



Cheese Celebration Cakes!  How fabulous!

On location there is a Restaurant, Dairy, Wine Cellar, Accomodations, Tea Room, Deli, Farm Shop and Butchery . . .  which sounds like a lovely day or weekend out for the foodie in general!


The Bodnant Online Butchery hosts an award-winning range of quality meats including Salt Marsh Lamb, Welsh Black Beef and a selection of meat boxes. Much is sourced from neighbouring farms and the surrounding areas, all available with nationwide next day delivery on orders placed before 12 noon.



I wasn't sure if this was a boned leg of lamb or a boned shoulder of lamb. It didn't say exactly what it was on the package.  I treated it as a boned Leg of Lamb and it was gorgeous. If it was a shoulder it certainly cooked and ate as a leg.  The meat was succulent and tender and quite quite delicious!

I rubbed it with an herb paste prior to roasting and then just banged it into a really hot oven so that I could sear the outside of it for about fifteen minutes

 


I then reduced the oven temperature to low and slow roasted it to a succulent finish.  We like our lamb on the pink side.

 

It came out perfect.  I served it with some minted new potatoes and peas and carrots and some sweet potato mash.  It went down a real treat.  The lamb had such a lovely flavour.




 I do believe that Welsh Lamb is some of the best in the world!  We loved this.  It was really really good!

*Perfectly Roasted Boneless Leg of Lamb*

Printable Recipe   

These instructions depend on how large your piece of meat is and servings will vary accordingly.  You will want approximately 1/2 pound of lamb per person. 

Leg of Lamb Roast, boneless ( at room temperature)

For the rub:

3 cloves of garlic, peeled and minced

1/2 tsp dry thyme leaves, rubbed

1/2 tsp dried rosemary leaves, rubbed

1/2 tsp parsley leaves, rubbed

1/4 tsp coarsely ground black pepper

2 TBS olive oil

Preheat your oven to 235*C/450*F/gas mark 7.  Mix together the garlic, rosemary, pepper and olive oil.  Do make sure your lamb is at room temperature.  Take it out of the refrigerator at least two hours prior to roasting. (A large roast may take longer.)  Rub the oil mixture all over the lamb and place it into a roasting tin large enough to fit the piece of meat in it's entirety, fat side up. 

Place the meat into the heated oven.  Roast it at the high temperature for 15 minutes, uncovered.  Reduce the oven temperature to 170*C/325*F/ gas mark 3.  Continue to roast, uncovered, until your meat registers a temperature of 60*C/140*F (rare), 63*C/145*F (medium rare), 68*C/155*F (medium) or 74*C/165*F (well done).  Personally I like it medium rare.  Pink lamb is very tender and gives off delicious juices.  Timings will vary according to the size of your joint.  I had a joine approximately 1 3/4 pound in weight and it took approximately a further 60 minutes after the initial 15 minutes of roasting time.   Test the temperature of the meat at the thickest part of the joint.  Once it has reached the temperature you want it to, remove from the oven and loosely tent.  It will continue to cook for a further 15 minutes or so after you remove it from the oven, so I always take it out a little bit before it is the degree of doneness I desire.  Start checking the temperature about half an hour before you think it will be done.  Slice thinly across the grain to serve.

I was really pleased with the service of the Bodnant Welsh Food Centre, and the quality of what I received.  In all truth,  if I hadn't already ordered my Christmas turkey for this year, I do believe I would be giving one of theirs a try.  Oh well . . .  there is always next year!

Tune in tomorrow to check what I did with the leftovers.


 Oh, and the Bara Brith . . .

 

 Mmmm . . .  Mmmm . . .  Good.  ☺  Thanks so very much for sending me these delicious welsh goodies.  (I haven't tucked into the cheese yet, but it looks gorgeous!)

Bodnant Welsh Food Website
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 Tune in tomorrow to see what deliciousness I created with the Leftovers!