Leg of Lamb

Generally the most popular cut of lamb, the leg is incredibly versatile. Roast whole until pink, or slow cook until the meat is falling of the bone. Boned leg of lamb can be stuffed and rolled for an impressive roast and is a popular alternative to turkey when feeding a crowd.

Keep refrigerated. Can be frozen for up to 6 months. Defrost in refrigerator for 24 to 36 hours (or longer for larger roasts) until completely thawed. Prepare once defrosted.

A reminder that whilst our skilled butchers will try their hardest to adhere to the weights requested, these are natural products, cut by hand and there might be slight variation from the estimated total. 

Pictures for illustrative purposes only