7 Days Dry Aged Heritage Breed Half Leg Of Lamb
Region: Farmison & Co Trusted Farm, UK
Shelf Life: Min. 3 Days
Please note that you will receive either a shank end or fillet end of the leg of lamb when you purchase half. Image 1 is the shank and image 2 is the fillet.
A British favourite, with an abundance of lean, succulent meat ideal for your Sunday roast with all the trimmings and well suited to cooking with aromatic rosemary. Skillfully prepared by our Master Butcher and left on the bone for maximum flavour, the impressive sweet taste reflects the quality of the lush pastures where our flocks mature on diets of wild flowers, herbs and natural grasses.
Read our guide on how to cook this Lamb Leg here, or click below to download the PDF guide.
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 farms that have been producing lamb in the Dales and Fells for generations, with proven consistency. That makes for the best meat, with ample fat cover but lean texture. The leg is carefully cut and trimmed by hand for a neat half joint of flavoursome meat.
Follow our Chef Jeff's guide to cook your half leg of lamb perfectly; whether you receive the fillet or shank end, this one stop guide will make sure your Easter centrepiece is perfect.
|Our Recipe and Tips For Cooking Your Half Leg of Lamb|