Lamb leg joint
  • Lamb leg br top
  • Lamb leg br

Lamb leg joint

  • Free range Free range
  • Grass fed Grass fed
  • Native breed Native breed
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One of our favourites for a quick roasting! This boned-out, rolled leg of lamb is intense, lean and delicious. Although it tends to be slightly less tender than the neighbouring rump, the leg packs a great flavour punch when roasted.

Our farmers' lambs are all native breed, outdoor reared and bred, free range and solely grass fed.

Native breeds include: Lleyn, Dorset, Jacob, Shetland and Suffolk. 

Minimum weight: 900g

All of our meat is cut fresh to order by our butchers.

Everything is available for next day delivery as long as you order by 1.30pm.

All further questions are answered here.

Quick recipe ideas

Cut little slits into the top of the meat about 2cm deep, squeeze in peeled garlic cloves cut in half. Rub salt, pepper and oil over the joint, place in an over tray with a couple of sprigs of fresh rosemary. Roast at 200 for 1 hour, leave to sit for 15 mins before serving with your choice of sauce and sides. Magic

Check out more recipes

Roast Leg or Shoulder?

The shoulder is fattier, perfect for a low and slow. The leg is leaner and cooks that bit quicker.

Rob first took the reins of his own butchers at the tender age of 22, and ever since has been focussed on sourcing locally from farmers who have a proper commitment to animal welfare.

Local tasty produce

Lamb leg joint

Lamb leg joint


There are even more tasty morsels here

Pork shoulder

£7.50 - £20.00