Gerard's Suggestion
Leg of Lamb
Leg of Lamb
An iconic wholesome roast, full of flavour. A great centrepiece!
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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.
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Gerard's Suggestion
"Unbeatable for Sunday lunch. Get as much lovely stuff in the roasting dish with your lamb - spring onion, garlic, onions, leek, carrots, beetroot, aubergine - to make a delicious unctuous mess underneath the lamb while it's cooking. "
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.
> Pan-fry, BBQ, and Quick & Easy
1. Pre heat the oven to 170ºC (fan oven, or equivalent)
2. Season your lamb leg with sea salt, and place in a baking dish on top of chopped veg (leeks are good), onions, some herbs, garlic and a dash of water.
3. Place in the oven and cook for 1 hour to 1.5 hours.
4. Remove after 50 minutes, baste the leg and pop back in the oven until cooked.
5. Leave to rest on a wooden board for 15 minutes before carving..
2. Season your lamb leg with sea salt, and place in a baking dish on top of chopped veg (leeks are good), onions, some herbs, garlic and a dash of water.
3. Place in the oven and cook for 1 hour to 1.5 hours.
4. Remove after 50 minutes, baste the leg and pop back in the oven until cooked.
5. Leave to rest on a wooden board for 15 minutes before carving.
100% Grass Fed Lamb
UK delivery (minimum order value £40)
UK nationwide courier deliveries are currently available for all online orders and telephone orders over £40 from Tuesday - Friday only.
For orders over £85, standard UK courier delivery is free, or you can opt for the priority service for £5 which means your parcel is usually delivered by midday - we recommend this option for large value orders & peak delivery periods.
For orders between £40 and £85, we charge £9.95 for standard UK delivery and £14.95 for Priority UK courier delivery.
*Subject to availability. During peak periods standard delivery slots may be full.
Click and collect
We also offer a free click and collect service from our shop in Aldeburgh during opening hours. Simply opt to 'collect' when you checkout and choose your collection date from the calendar provided.
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