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Gerard's choice
Essentials

Half Leg of Lamb

5.0
Half Leg of Lamb
Half Leg of Lamb
Gerard King

Gerard's Suggestion

"This is slightly quicker to cook than a whole leg of lamb, so try it with flageolet beans instead of potatoes. Empty a jar or two into your tray underneath the lamb with some crushed garlic gloves and rosemary. Delicious. "

Half Leg of Lamb

5.0
pasture-fed
free-range
traditional breed

Easy to carve roast. Perfect for a family of four, with a few leftovers too.

£35.00
(0 in basket)
Shipping calculated at checkout.

Why you will love our Half Leg of Lamb...

  • Traditional small joint
  • Tender, fairly lean and full of flavour
  • Easy to Carve

Pasture-fed leg of lamb is a wonderful, traditional Sunday roast. Legs of lamb can be quite large, so for this joint we cut the leg in half, leaving the shank on. This gives the feel of a full roast: the sticky shank and the lovely, lean meaty section that's very easy to carve.

Rich in flavour and very tender, these heritage-breed lambs have been exclusively fed and grazed on the wild flowers and grasses of the varied meadows in 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 butcher we can choose the lambs we'd like from our farmer 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 half leg of lamb will feed 4-6.

Gerard King

Gerard's Suggestion

"This is slightly quicker to cook than a whole leg of lamb, so try it with flageolet beans instead of potatoes. Empty a jar or two into your tray underneath the lamb with some crushed garlic gloves and rosemary. Delicious. "

Want to know more?

Our pasture-fed lambs spend their lives grazing the rich meadows along the East Suffolk coast. Their diet of wild grasses and herbs gives the meat its distinctive character and taste. We always hang our lamb for at least a week, which enhances its flavour and really helps the texture and tenderness.

At certain times of the year, we also offer Organic Lamb from Shimpling Park, near Lavenham. Shimpling Park, which went organic in 1999, produces exceptional-quality lamb thanks to its thriving natural pastures. When it's available, you can select the 'Shimpling Park Organic' option above - it's well worth a try.

What our customers say