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Paolo's Lemon & Herb Deboned Leg of Lamb
Paolo's Lemon & Herb Deboned Leg of Lamb
Paolo, FoodSt cook wearing an apron and holding a bunch of carrots
Paolo's Lemon & Herb Deboned Leg of Lamb

Paolo's Lemon & Herb Deboned Leg of Lamb

Title: Serves 4-5 (1.2kg)
$160.00
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The roast that turns Christmas lunch into something to remember.

A beautifully roasted leg of lamb is one of those dishes that brings everyone to the table. And with all those wonderful Mediterranean flavours, Paolo's version is a lovely alternative to the traditional Christmas ham.

Paolo prepares hisdeboned leg of lamb with a fragrant marinade of olive oil, fresh parsley, oregano, rosemary, lemon and a little mustard. It's a simple combination, but one that brings out the natural richness of the lamb beautifully.

At approximately 1.2kg, it's a wonderful centrepiece for a smaller Christmas gathering or a delicious addition to a larger family feast.

And because the lamb has already been deboned and marinated, there's no fiddly preparation to worry about or carving around a bone. Just roast it at home, slice and enjoy those beautiful aromas filling the kitchen.

Serve with Lou's duck fat roast potatoes, seasonal vegetables and one of our salads for a relaxed, deliciousChristmas roast lamb that everyone can share.

Prepared with ❤️ by Paolo

Preparation Instructions
  1. Defrost in the fridge 24-36 hrs
  2. Remove from the fridge 1 hour prior to cooking
  3. Preheat oven to 180C
  4. Season with salt and pepper, place in a baking tray and cook for approximately 45-60 minutes. We recommend checking at 45 minutes - the thickest part of the roast should reach reach 58-60 *c for medium done. (This will continue to cook as it rests.)
  5. Remove from the oven, rest for 20 minutes before removing netting & carving - serve with the pan juices.

    Note: This lamb arrives deboned, marinated and uncooked, and requires cooking before consumption.
Ingredients & Allergens

Ingredients: Lamb leg, olive oil, vegetable oil, lemon, parsley, mustard, rosemary, salt, oregano.
Serving Size, Spice & Suggestions

🍴 Serves 4–6 (Approx. 1.1kg)

Perfect for Christmas lunch, serves alongside a potato bake and a crisp green salad.

🌶️ Spice Level -
About Your Cook

I was born and raised in Italy, where mealtimes shape your entire day- and your life.

Breakfast is spent planning lunch, lunch is spent discussing dinner, and every meal is a moment the whole family religiouslygathers around the table to talk, laugh, and connect.

Food isn’t just eaten; it’s celebrated. And that’s what elevates Italian food beyond ingredients - it creates memories so powerful that a single taste can take you back 30 years in an instant.

Discover Paolo's other meals here
Storage & Delivery

This dish has been handmade with love in small batches by Paolo, before being freshly frozen for your convenience.

Keep frozen for up to 2 months from purchase, once thawed keep refrigerated and serve within 48 hours.

We deliver across NSW, VIC, SA, ACT and QLD. To check if we deliver to you enter your postcode and suburb in the delivery checker at the top of our page. ☝🏻
Perfect For....
  • Hosting Christmas lunch for four to six and wanting a proper roast without the deboning and marinating
  • People who love the ritual of carving at the table but not the prep that comes before it
  • Adding a lamb centrepiece alongside the ham, or choosing it instead
  • Smaller Christmas gatherings where a whole bone-in leg feels like too much
Handmade with Love by Accredited Local Cooks
Freshly Frozen for Your Convenience
Delivering to NSW, ACT, SA, VIC, QLD

FAQ's

Paolo has deboned, rolled, tied and marinated this beautiful leg of lamb in a mix of herbs, lemon and olive oil, so the flavour goes right through the meat rather than sitting on the surface. At 1.2kg you are getting the meat of a leg of lamb of around 1.5kg, because none of that weight is bone, and being deboned means no fighting with a bone at the table to carve it. It comes off the board in even rounds and everybody gets the same piece.

It arrives raw and ready for your oven, with nothing to prepare, which is the whole idea. Thaw it in the fridge for 24 to 36 hours, season it generously, and roast at 180°C. Take the netting off, rest it for twenty minutes, then carve. Made to make Christmas Day easy and delicious.

Use a meat thermometer in the thickest part of the roast. 58 to 60°C gives you medium, pink and juicy through the middle, which is how this cut is at its best. A leg of this size takes around an hour at 180°C, but ovens vary and the temperature is what matters, not the clock. Take it out when it reads 58 to 60°C, remove the netting, and rest it for twenty minutes before carving, because the resting is what keeps the juices in the meat.

A 1.1kg deboned and rolled leg serves four to six, depending on what else is on the table. Because the bone is out, it carves in even rounds and there is very little waste, so it goes further than a bone-in leg of the same weight. It is very good with a potato bake and a green salad, and the leftovers are excellent cold the next day.

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Delivery Information

Delivery Information

We proudly deliver across NSW, ACT, VIC, SA and QLD. All orders are delivered in Eco-friendly Silversheen Liners and Recyclable Boxes with ice packs.

Delivery dates and rates are dependant on your location. Please check your delivery dates int he delivery checker at the top of the page.

We proudly deliver across NSW, ACT, VIC, SA and QLD. All orders are delivered in Eco-friendly Silversheen Liners and Recyclable Boxes with ice packs.

Delivery dates and rates are dependant on your location. Please check your delivery dates int he delivery checker at the top of the page.

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