One of our favourites for a quick roasting! Bone-in leg of lamb is intense, lean and delicious. Although it tends to be slightly less tender than the neighbouring rump, the leg, with the bone helping to distribute the heat, 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.
Available weights: 1.0kg and 2.0kg
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.
Set the oven to 210°C, slash the meat with a sharp knife and rub in some crushed garlic, salt, pepper and finely chopped rosemary. Place it in oven tray on top of some sliced potatoes. Put it in the oven for 30 mins, then turn down the heat to 190°C for another 30 min for the 1.4Kg or 50 mins for the 2.2Kg.Check out more recipes
The shoulder is fattier, perfect for a low and slow. The leg is leaner and cooks that bit quicker.