7 Day Dry-Aged Texel Butterflied Lamb Leg
Farm: North York Moors National Park
Shelf Life: 6 Days
A British favourite, with an abundance of lean, succulent meat ideal for a Sunday roast or popping on the barbecue, and well suited to cooking with aromatic rosemary. Skillfully prepared by our Master Butcher, de-boned, and butterflied into the characteristic flat shape, the impressive sweet taste reflects the quality of the lush pastures where our flocks mature on diets of wild flowers, herbs, and natural grasses.
The Texel is a relative newcomer to these Isles, but have been a huge hit with chefs, butchers, and farmers alike. Thick set and tough, they can thrive anywhere, producing some of the most consistent lamb with an even covering of fat, and meat that is sweet and delicate. Often to be seen in larger flocks, occasionally nibbling on turnips and sugar beet, this lamb is a great all rounder, perfect for steaks, chops and roasting joints
Tasting Notes: Delicate, Sweet, Rounded
A staple of British butchery trade, essential to preparing a good lamb leg is ensuring the meat is of the highest quality. We source from traditional farms that have been producing heritage breed lamb for generations, with proven consistency. That makes for the best meat, with ample fat cover but lean texture. The leg is carefully cut, deboned, and laid flat for a neat joint of flavoursome meat.
This lamb leg is of the finest quality and as such is perfect for both Sunday lunches and special occasions, with generous helpings of rich, succulent meat for the best flavour. For the best finish, roast long and slow so the sweet meat can tenderise gradually. Alternatively try marinating and popping on the barbecue for a delicious special.
|Our recipe tips for cooking your Butterflied Lamb Leg|