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.