Leg of Lamb

A juicy and tender cut of Lamb, perfect for Sunday roasts and a show stopper. Leg is the leanest cut of the Lamb. Don’t forget to get Mint Sauce or Zingy Rosemary Jelly!

Approx 2kg.





Based on Nene Park’s Rural Estate to the west of Peterborough, the Baxter Brothers have worked tirelessly to protect, preserve and improve the land, introducing breeds of livestock native to Great Britain, on pastures that are now rich with wildflowers, insects and wildlife.

The partnership places the utmost importance on the welfare of its Lamb, ensuring they live happy, healthy lives, grazing outside all year round through a farming system that is entirely forage based. This means the livestock enjoy their favourite food of grass, herbs and wildflowers, throughout their lives, minimising environmental impact and maximising benefits to nature.

The result is 100% grass fed Lamb, delicious in flavour and tender, succulent cuts, prepared by our expert butchers.

On the bone for extra flavour, Leg is the leanest cut of the Lamb but still has enough fat to make for a delicious and tender meat. A really popular Sunday roasting joint and also a bit of a show stopper on the table.

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. 

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