Whole Leg Of Lamb

Whole Leg of Lamb left on the bone

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. 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 whole leg of lamb is carefully cut and trimmed by hand for a neat joint of flavoursome meat.

This plentiful whole lamb leg on the bone is of the finest quality and as such is perfect for both Sunday lunches and special occasions, with generous helpings of rich, succulent meat on the bone for the best flavour. For the best finish, roast long and slow so the sweet meat can tenderise gradually 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.

Select a Breed

Choose your perfect cut from our range of British Heritage breeds

Breed Serves Weight Region Price Quantity
Jacob 10 1 X 2.5Kg (5.5lb) Yorkshire Dales National Park £55.00
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Suffolk 10 1 X 2.5Kg (5.5lb) Yorkshire Dales National Park, UK £55.00
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Masham 10 1 X 2.5Kg (5.5lb) Nidderdale - Area of Outstanding Natural Beauty, UK £55.00
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Please note on breeds

From time to time the exact breed or farm may not be available at the time of despatching your order.
On such occasions we will endeavour to supply you with a suitable alternative.