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Leg of Lamb

5.0
Leg of Lamb
Leg of Lamb

Gerard's Suggestion

"Try adding a little Harissa paste to the pan juices, with a drop of stock to create a spicy juice to pour over the chops."

Leg of Lamb

5.0

Simple delicious lamb loin chops make a lovely supper for all the family.

pasture-fed
free-range
slow-grown
£65.00
(0 in basket)

Why you will love our Leg of Lamb...

  • Sunday lunch classic
  • Full, wonderful flavour
  • Roasting heaven

Our Pasture-fed leg of lamb is a wonderful traditional Sunday roast and goes a long way - there is plenty of meat on a leg and not too much fat, making a perfect joint. We are a whole carcase butcher so we choose the lamb we want from our farmers, ensuring a great fat to meat ratio.

We dry-aged our lambs for a minimum of 2 weeks on site before we butcher them down into a selection of joints and chops.  They then hang in the fridge ready for our customers to choose.  This process makes the legs tender and full of flavour.

Our Legs of lamb can go a long way - we loosen the aitch bone, but do not remove it. This helps carving but retains the bone to flavour your stock. It also gives the 'full roast' experience with a range of textures: the sticky shank and and the lovely lean meaty section.

Our leg of lamb will feed 6-10.

Gerard's Suggestion

"Try adding a little Harissa paste to the pan juices, with a drop of stock to create a spicy juice to pour over the chops."

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.

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