GBM Leg of Lamb Box

1 customer review

£70.00

Serves up to 6 people

So after a short break off the menu as the UK farming industry settled down we are pleased to announce that the much beloved Smokey leg of lamb that so many of you enjoyed over lockdown is now back on the menu!

The huge 2.5/3kg leg that for many became a welcomed alternative to the Sunday roast or an amazing centre piece for a family dinner is back for a limited period throughout August. Every week it will arrive with a selection of traditional vegetarian curries, our amazing aromatic pilau and 8 large fluffy naan breads.

As with all of our generously portioned boxes its not just for that one sitting and it was lovely to see all the amazing creations you all made with the leftovers, from spiced lamb sandwiches, Indian wraps even to a spiced shepherds pie and so many soups! We can’t wait to see how creative you all get with your boxes and we will choose the best one weekly to receive a complimentary box which you can have for yourself or gift to a friend or family.

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Great British Menu – Leg of Lamb Box

For a limited time only, we can now bring back our Leg of Lamb box that people loved so much! Based around my Great British Menu Winning Main dish you can now have for the entire family or stretch over a couple of meals for 2 people.

2.5-3kg Smoked Leg of Lamb (D) marinated with cloves, black cardamom, Kashmiri chilli and yoghurt
Four traditional seasonal vegetable curry dishes
8 large fluffy naan breads
Aromatic pilau rice

Seasonal Vegetarian Curries:

SEPTEMBER 16th & 23rd

ALOO MATTAR (V+) Punjabi potato and green pea curry

DHAL PALEK (V+) – Red lentil and spinach tempered with cumin seed, dry chilli and garlic

NIRAMISH (V+) Lightly spiced Bengali style mixed vegetable curry with a combination of gourds, potato, cauliflower and okra

SAAG CHANNA (V+) Punjabi spinach and chickpea curry tempered with cumin, coriander seed, roasted chilli flakes

 

SEPTEMBER 30th & October 7th

BHAGARA BAINGAN (V)(D) Aubergine simmered in an Hyderabad spicy yoghurt curry

ACHARI ALOO (V+) New potatoes cooked with Bengali pickling spices

MOONG DHAL TADKA (V+) Split yellow lentils tempered with asafoetida, curry leaves and sun dried chilli

KONDAI KADALI KUZHAMBU (V+) South Indian chickpea curry simmered in coconut milk with dried raw mango

 

October 14th & October 21st

GOBHI ANGHARA (V+) Roasted cauliflower with slow cooked onions spiced with nigella seed

KHATTE BAINGAN (V+) Classic Kashmiri curry; aubergine simmered in a tangy sauce soured with tamarind and finished with toasted garam masala

PANCH PORAN ALOO (V+) Bengali style bhuna. Waxy anya potatoes simmered in a fragrant curry spiced with Bengali panch poran and Kashmiri chilli

LAHSUNI DHAL (V+) Classic Bengali style red lentils cooked with tomato tempered with garlic and black mustard seed

Instructions
Preheat oven to 200 degrees.

LEG OF LAMB
Take the leg out of the fridge and bring to room temperature.
Roast the meat at 200 degrees in a conventional oven for 85 minutes.
Final internal temperature 60 degrees.
After removing from the oven leave to rest for 20 minutes, this will help all the juices to redistribute and for the meat to relax.
Please note these cooking times are based on roasting from room temperature and using our ovens and this will vary from kitchen to kitchen, the cook times are only to be used as guidelines.

VEGETABLE CURRY DISHES
Reheat in pan until piping hot.

YAKHNI PULOA
Ping in the microwave until piping hot.

NAAN
Warm through either in oven or (best way) wrap in a damp cloth and microwave until warmed through)

Delivery

  • Nationwide delivery – order by the end of Wednesday and it will be shipped to you with the special food-safe overnight delivery to be received on Thursday.
  • Detailed delivery information
  • NOTE: All boxes are packaged securely with wool cool insulating sleeves and ice packs to be safe for an overnight or 2 night transit max, on the rare occasion of courier delays. At which point, we recommend moving into the fridge on arrival.

Allergies
Dishes containing gluten (G), nuts (N), dairy (D) or suitable for vegetarians (V) are marked on the menu.

We are unable to alter or swap dishes for dietary requirements but hope the selection would be sufficient for all.  Please check this page a week before to see what menu you will be receiving, the menu is also published on the @aktarathome Instagram feed.

Additional information

Delivery/Collection Date

Aug 5, Aug 12, Aug 19, Aug 26, Sep 2, Sep 9, Sep 16, Sep 23, Sep 30, Oct 7, Oct 14, Oct 21, Oct 28, Nov 4

1 review for GBM Leg of Lamb Box

  1. Philip Poole (verified owner)

    We had this meal yesterday and invited the in-laws round as the leg was 5.5lbs in old money so a bit more than me and the missus could shift. There was plenty of meat for us all and even some left over for inclusion in a Red Hyderabad curry tonight.
    Yes we like curry!!
    We found cooking the leg of lamb to be as straightforward as the included instructions described. We like our meat medium well done to be honest and so we cooked it a bit longer than required, we accept that many folk prefer lamb pink, so each to their own l guess.
    One tip, try and avoid cooking the leg in anything white as the juices and coatings can bake on and although l soaked it overnight it still took some elbow grease to shift it.
    The accompanying dishes were a great match for the lamb. Some easily recognised exotic veg in there, too exotic for the sister in law who had to ask… okra l think it was.
    The weight of spice as with all the dishes we have had so far was medium l think l would describe it as….. as one who has raised the bar to Phal in the past… but we learn do we not!
    We love the naan breads they are not heavy and stodgy but thinner and substantial.
    All in all my wife says it took all the hassle of preparing the meal and what more can you really say.
    Well done to Aktar and the team, this is definitely something we would consider having again once we have polished off the tandoori barbecue goodies we still have in the freezer.
    Best regards
    Philip and Anne.

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