Leg of Lamb

Leg of LambClassic roast for a Sunday lunch Tender and full of flavour Dry hung, heritage breed lamb Our Pasture fed leg of lamb makes a wonderful Sunday roast. There is plenty of meat and not too much fat on a leg joint, so this roast goes a long way. When we cut a lamb leg, we loosen the aitch bone, but do not remove it. This helps carving but retains the bone to flavour your stock. It also gives the 'full roast' experience with a great range of textures: the

• Classic roast for a Sunday lunch
• Tender and full of flavour 
• Dry-hung, heritage breed lamb 

Our Pasture-fed leg of lamb makes a wonderful Sunday roast. There is plenty of meat and not too much fat on a leg joint, so this roast goes a long way. When we cut a lamb leg, we loosen the aitch bone, but do not remove it. This helps carving but retains the bone to flavour your stock. It also gives the 'full roast' experience with a great range of textures: the sticky shank and the lovely lean, meaty section. 

Full of flavour and very tender, these heritage-breed lambs have been exclusively fed and grazed on the rich and varied meadows of this quiet corner of Suffolk. They are slow-grown by one of our small collection of enlightened farmers who care passionately about animal welfare and husbandry. And because we are a whole-carcass butchers we can choose the lambs we'd like from our farmers and thereby ensure the best fat to meat ratio. 

We dry-aged our lambs for a minimum of two weeks before we cut them into a selection of joints and chops.  

Our leg of lamb will feed 6-10.