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Leg Of Lamb Boned And Rolled

No Reviews
Leg Of Lamb Boned And Rolled
Leg Of Lamb Boned And Rolled

Gerard's Suggestion

"I like this because it's easy to carve. It just takes the heat out of serving if you're not that confident with your butchering skills! "

Leg Of Lamb Boned And Rolled

No Reviews

We remove the bone and tie, making carving and serving a little easier.

pasture-fed
dry-aged
native-breed
£65.00
(0 in basket)

Why you will love our Leg Of Lamb Boned And Rolled...

  • Easy to Carve with no bones
  • Perfect Sunday lunch
  • Tender and delicious

Pasture-fed leg of lamb is a wonderful traditional Sunday roast, and it goes a long way! There's plenty of meat on a leg with a little rich creamy fat to baste the joint while cooking, making the perfect Lamb roasting joint (with some for leftovers!). 

We are a whole-carcase butcher so we can choose the lamb we want from our farmers, ensuring a good fat to meat ratio.

Once the lambs are dry-aged on site, we cut them into a selection of joints and chops, and hang them in our fridge. 

Our leg of lamb will feed 6-8. We have removed the bone on this joint for easy carving.  Garnish with some rosemary for a delicious and easy family meal.

Gerard's Suggestion

"I like this because it's easy to carve. It just takes the heat out of serving if you're not that confident with your butchering skills! "

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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