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.

Approx 2kg.




Our buyers select the very best Lambs from Markets in and around Lincolnshire. These Lambs are born and raised on wolds and surrounding area which are 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.

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.