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Traditional Easter Roast

Traditional Easter Roast

Roast lamb is a classic Easter favourite and we have a wide selection of cuts to choose from to make it extra special. If you want a simple, lean roast lamb that’s crisp on the outside and pink and juicy in the middle, go for a classic leg of lamb, on the bone for a flavour punch or boneless for fuss-free carving. If you fancy cooking your roast on the BBQ to make the most of the spring sunshine you can’t go wrong with the butterflied leg which has been boned and opened up ready for the grill. Expect crispy skin and pink, juicy meat. For a slow roast with deliciously tender results our award-winning shoulder of lamb is the just the ticket. Cooking just for 2? Indulge in mouth-watering lamb saddle fillet, loin or half rack. Pair with classic herbs like Rosemary or Mint for Sunday roast perfection.


  • Our lambs at Coombe Farm Organic feed on our abundant West Country pasture, thriving on a diet of grass as well as clover and herbs.

  • Organic lamb has been reared in an organic, high-welfare system and this is at the heart of what we do at Coombe Farm Organic. We believe that the meat produced by active, healthy animals is tangibly better than that which comes from intensive systems. Many lambs are grown quickly, fed on grain to 'finish' them at speed. We believe that it's better for animals to grow at the rate nature intended and lead active lives. This means that we don't slaughter our lambs until they're at least eight months old which means your organic lamb will have well-developed muscle with a natural, palatable covering of sweet fat.

  • When it comes to lamb joints, opinions are divided, leg of lamb is without a doubt a much-loved joint but at Coombe Farm Organic our favourite is lamb shoulder. Coombe Farm Organic's boneless shoulder of lamb comprises the collection of muscles at the top of the animal's foreleg, making it a complex, distinctive joint with tremendous depth of flavour. The layers of muscle combine with seams of connective tissue, marbling and a layer of external fat to create a result that simply oozes with juiciness. When slow-cooked, the meat will fall into flakes – perfect for 'pulled' lamb!

  • Nothing beats the delicious aroma of an organic leg of lamb joint roasting, it’s a simple, classic roast to be enjoyed all year round, not just in Spring. Begin by searing the lamb all over in a very hot pan until it's golden brown and crisping up. Add a bit of flavour by making a few holes in the skin and pressing cloves of garlic and sprigs of rosemary into the meat. Sprinkle liberally with salt (crunchy lamb skin is delicious!) then roast in a 180˚C oven for about 50 minutes per kilo. When the joint has in internal temperature of 52˚C it'll be rare, 60˚C for medium. Remove from the oven and rest, wrapped in foil for at least 15 minutes. Serve with a generous dollop of punchy mint sauce, seasonal greens and crispy roasties cooked in beef dripping.