When cooked low and slow this Australian lamb leg is meltingly tender, and it has been boned, rolled and hand-tied by our head butcher for ease of carving. Cut from our finest free-range grass-fed lamb, it is laced with delicate layers of fat that melt into the meat, resulting in that much-loved yielding, succulent and rich meat.

For a one-pot-wonder, pot roast this joint. Half fill your pan with carrots, onions, potato and halved lemons, add tough herbs like rosemary, oregano and thyme. Snuggle the lamb leg on top before covering the whole lot with about half a bottle of good white wine. Pop in a medium oven for a goodly time, three hours at least. Your patience will be rewarded.

These are hand-cut joints and as such are subject to variation in weight.