7 Day Dry Aged Badger Face Lamb Leg Roll

Region: Farmison & Co Trusted Farm, UK

Shelf Life: Min. 6 Days

Buying Options
Serves: 6 1 X 1.25Kg (2.8lb) £28.15
/ £28.15 each
Serves: 8 1 X 2Kg (4.4lb) £44.25
/ £44.25 each
Free Range Can Be Frozen Grass Fed Ready To Cook Great Britain Native Breed
A British favourite, with an abundance of lean, succulent meat ideal for a Sunday roast with all the trimmings, and well suited to cooking with aromatic rosemary. Skilfully prepared by our Master Butcher and rolled and boned, this is an easy carve special, while 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 Badger Face Sheep is among the oldest native breeds of Wales. It was originally named “Defaid Idloes” after St Idloes, who was sainted in the 7th century. It has enjoyed a renaissance since the mid 1970s when farmers in Mid Wales established a breed society. Their meat is known for its quality, succulence, fine texture and excellent flavour.

Tasting Notes: Robust, Complete, Herbal

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 rearing lamb for generations, with proven consistency. That makes for the best meat, with ample fat cover but lean texture. The leg is then boned, rolled and tied by hand 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 finish, roast long and slow so the sweet meat can tenderise slowly, and serve with traditional roast potatoes, homemade Yorkshire puddings, and fresh mint sauce.

For perfect cooking and measuring internal temperatures, we recommend a ‘Meater + Wireless Thermometer’. Available to buy here.

a knife and fork icon OUR RECIPE TIPS FOR COOKING YOUR LAMB LEG ROLL a pdf icon