Leg of Lamb

From From £15.00

A very popular choice for Sunday roast, and it's obivous why… This joint is left on the bone for maximum flavour and is very tender when roasted.

Or, why not try slow cooking and making into a lamb tagine??

We source our lamb from a friend of ours, who farms locally. All of their lambs are traditional native breeds. Born in the Spring, the lambs spend their summers outside at grass with their mothers, developing naturally grazing a variety of grasses and wild flowers. This gives the meat a greater depth of flavour and integration of fat marbling.
Our pork leg joint is ideal for an alternative roast dinner. The outer layer
of fat will keep the pork moist during cooking whilst the rind will give you
perfect crackling.
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