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Bestsellers
Gerard's choice
Essentials

Leg of Lamb

5.0
Leg of Lamb
Leg of Lamb
Gerard King

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. "

Leg of Lamb

5.0
pasture-fed
free-range
slow-grown

An iconic wholesome roast, full of flavour. A great centrepiece!

£71.50
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Shipping calculated at checkout.

Why you will love our Leg of Lamb...

  • Classic roast for a Sunday lunch
  • Tender and full of flavour 
  • Dry-hung, heritage breed lamb 

Our Pasture-fed leg of lamb makes a wonderful Sunday roast. There is plenty of meat and not too much fat on a leg joint, so this roast goes a long way. When we cut a lamb leg, 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 great range of textures: the sticky shank and the lovely lean, meaty section. 

Full of flavour and very tender, these heritage-breed lambs have been exclusively fed and grazed on the rich and varied meadows of this quiet corner of Suffolk. They are slow-grown by one of our enlightened farmers who care passionately about animal welfare and husbandry. And because we are a whole-carcass butchers we can choose the lambs we'd like from our farmers and thereby ensure the best fat to meat ratio. 

We dry-aged our lambs for a minimum of two weeks before we cut them into a selection of joints and chops.  

Our leg of lamb will feed 6-10.

Gerard King

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.

What our customers say