Leg of Lamb

The leanest and most popular of all Lamb cuts, Leg of Lamb on the bone makes an impressive centre piece of any table. For the best depth of flavour, serve still pink in the middle but crispy on the outside.





Our buyers select the very best Lambs from Markets in the west country. These Lambs are born and raised on the upland hills of the area which is famous for producing amazing quality Lamb. Our expert butchers then masterfully create the wonderful cuts of Lamb, ensuring care goes into every one. We are very proud of our Lamb and it is always popular what ever the time of year.

The leanest and most popular of all the Lamb cuts and on the bone to retain the natural flavour. This traditional cut will make an impressive centre piece to any dinner table. Best served slightly pink and juicy in the middle whilst crispy on the outside.

How to cook Leg of Lamb

Cook from room temperature. Pat the Leg dry with a kitchen towel.  Roast the Joint in a deep tray. Place in centre of a preheated oven at 220°C, Gas Mark 8 for the first 20 minutes. This will get the skin nice and crispy to begin with but remember to turn the oven down to 180°C, Gas Mark 4 after 20 minutes. To calculate cooking times, for medium, cook 25 minutes per 500g, plus 25 minutes and for well done cook 30 minutes per 500g and an extra 30 minutes.

Allergens. None.