Half Leg of Lamb


Traditional ~ Lean ~ easy to carve

If you would like a traditional lamb Sunday roast, that's perfect for a family of four, with a few leftovers

We hang our locally reared lamb for a minimum of 7 days. This makes the legs tender and full of flavour.

We cut our legs in half, leaving the shank on, this gives the full roast, with a range of textures, the sticky shank and and the lovely lean meaty section that's easy to carve.

Our half leg of lamb will feed 4-6.