Lamb Leg Roast - Sous Vide

Great Taste Winner - 1 Star ☆

A British favourite, our free-range Yorkshire lamb leg roast has been seasoned with red currant jelly, rosemary, sea salt and pepper and slow-cooked for hours using a traditional French technique, sous vide, to promise tender meat that will fall off the bone, ready to eat in just 20 minutes. Developed by our in-house Executive chef Jeff Baker, our Sous Vide range makes Sunday roasts easier than ever, perfect if you're short on time or looking for an easy roasting option that the whole family can enjoy. Sourced from local flocks reared on Yorkshire farms, this is free-range British lamb at its best. Pair the sweet meat with our F&Co mint sauce and extra crispy roast potatoes for a Sunday roast like no other.

Introducing Sous Vide by Farmison & Co - our new slow cooked range, developed by our Executive Development Chef Jeff Baker. Cooked sous vide for hours so you can prepare them in a fraction of the time, these roasting joints promise an easy, convenient yet succulent family roast every time. For further cooking instructions, see our recipe tips below.

What the Judges said:

"This is a beautiful and well-presented roast with a caramelised exterior and rosy interior. We applauded the technical skill required to create a joint that could be finished so conveniently."