Leg of Lamb

Tender, Rich and Delicious

A popular choice and a true classic choice for a Sunday Roast, Leg meat is leaner than the shoulder and perfect for roasting and serving with all the trimmings. It can be enjoyed bone in to make the meat deeper in flavour, or can be boned and rolled for easy carving. Reared on our farm in Shropshire. The flock graze on lush meadows which is reflected in the array of flavour our lamb boasts.

* All prices below are estimated.

Weight Price * Quantity
Half Leg £19.58
Whole Leg £36.37

Cooking tips

Pre heat your oven to 200 degrees.
Score the joint across the top layer of fat using a sharp knife.
Rub a little light olive oil into the joint then season with good quality sea salt.
Place in centre of oven and roast for 25 minutes then reduce the temperature to 160 degrees.
Continue roasting for approximately 25 minutes per 500g reaching a core temperature of 58 degree.
Remove from the oven and place onto a tray and cover with a sheet of tin foil allowing the meat rest for a minimum of 20 minutes before carving.

To ensure perfect cooking and measuring internal temperatures, we recommend a meat thermometer.