the perfect leg of lamb
Spring lamb is traditionally eaten at Easter and Rebecca Mayhew from Old Hall Farm in Woodton shares her delicious recipe for the perfect leg of lamb with a herb, caper and lemon butter sauce.
for the lamb
for the herb, caper and lemon butter sauce
First, prepare your lamb. Remove the lamb from the fridge half an hour before cooking.
Pre-heat the oven to its highest setting.
Melt the butter and add the garlic, rosemary, and lemon zest. Rub over the lamb and season with salt and freshly ground black pepper
Cook the lamb for 30 minutes on high and then turn the oven down to 160°C/gas mark 3.
Continue to cook the lamb on the lower temperature for one hour if you like your lamb pink. If you prefer it to be well done, add another 15 minutes.
Remove the lamb from the oven and rest for 20 minutes, and then start to make the sauce.
To make the herb, caper and lemon butter sauce, melt the butter over a low heat.
Roughly chop the herbs and add to the butter along with with the garlic, lemon zest and juice, capers
Season with salt and freshly ground black pepper. Keep warm until serving to ensure that the sauce does not solidify. Serve at the table with the lamb.
Serve with plenty of seasonal greens, and goose fat roast potatoes.
Old Hall Farm is a cow with calf dairy and farm shop specialising in raw Jersey milk, milkshakes, cream, butter, yoghurt, and much more from our own grass-fed Jersey cows. Our ‘Jersey goddesses’ are allowed to keep their calves with them rather than weaning at birth, usually staying together for six-to-eight months but this can be longer depending on the pair.
The Mayhew family have farmed in Woodton since the mid-1940s, starting out with a small suckler cow herd, chickens for egg production, and pig rearing, as well as farming over 500 acres of arable land. While on a family holiday in 2016, Stuart and Rebecca Mayhew spent time on a friend’s dairy unit in Scotland and fell in love with the idea of having their own herd of Jersey cattle. Their first cow, the original Jersey Goddess Freya, arrived in November 2016 and they haven’t looked back since. Everything we do is influenced by our love for Jersey cows. We use simple artisan processes for all of our products and believe in quality over quantity.