FRESH, NOT FROZEN
DELIVERY FREE OVER £70
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
FRESH, NOT FROZEN
DELIVERY FREE OVER £70
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
A traditional bone-in leg of Yorkshire lamb, prepared for roasting with the natural fat cover left in place for flavour and succulence.
Available in 1.5kg and 2.5kg sizes for family roasts, Sunday lunch and special meals.
Price range: £37.35 through £62.25
Bone-in leg comes from the hind leg of the lamb and is one of the classic roasting cuts. The bone gives the joint its traditional shape and presentation, while the natural fat cover bastes the meat during cooking and contributes flavour and succulence.
For a larger centrepiece, see our 3.5kg whole bone-in leg of Yorkshire lamb.
Our lamb is sourced from Yorkshire farms and prepared fresh. Exact farm and breed can vary with supply, so we only name a specific source when it is confirmed for the batch.
Leg has a firmer, fine-grained structure and is particularly well suited to roasting and carving.
Shoulder carries more connective tissue and rewards longer, gentler cooking for a softer, more yielding texture.
Take the joint out of the fridge around 45–60 minutes before cooking. Pat it dry, season generously and leave the natural fat in place so it can baste the meat as it roasts.
Roast until the centre reaches your preferred degree of doneness, using a probe thermometer rather than relying only on minutes per kilogram.
Rest for at least 15–20 minutes before carving. Slice across the grain for the best texture.
Choose the 1.5kg joint for a smaller family roast and the 2.5kg joint for a larger meal or gathering. The 3.5kg whole leg is better suited to a bigger table or celebration.
The bone gives the joint its traditional shape and presentation and helps protect the meat during roasting.
No. The natural fat cover is part of the eating quality and helps baste the lamb as it cooks.
Yes. It can be cooked over indirect heat with the lid closed, then finished over stronger heat for colour.
Yes. Freeze promptly while cold and tightly wrapped, then defrost thoroughly in the refrigerator before cooking.
Richard Dowdeswell (verified owner) –
Anthea Stephenson (verified owner) –
Roasted on the BBQ for Easter and had quotes that it was the best lamb people had ever eaten. Inclined to agree, it was spectacular. I was a bit worried we’d get a cut of mostly bone at 1.5kg, but it was prime leg. Glorious!
Vivien Chesman (verified owner) –
Malcolm Payne (verified owner) –
Very impressive and a wonderful flavoursome leg of lamb packed and delivered efficiently
Gary Watts (verified owner) –
Nice tasting lamb.
Again like alot of people out there we produce alot of our own meat lamb being one of those meats but find in completely mind blowing that it’s cheaper to buy New Zealand lamb than British lamb WWT?.
However if you can buy it , try it , it really is a taste the difference experience, for the roast lamb lovers out there.
John Brenchley (verified owner) –
Susan Nunley (verified owner) –
Not used this joint yet, but looks a lovely piece of meat, previous order was very good
Margaret Vango (verified owner) –
Sunday lunch – My family thought it was the best lamb they’ve tasted. I agree with that! It cut well and the juices made lovely gravy.
Nicholas Borodinsky (verified owner) –
Superb
lyn young (verified owner) –
This is the third leg of lamb this year and the same high quantity a favourite with all the family. Looks like this will be a regular for our family definitely worth paying that little extra. Packaged really well.
Daniel Trow (verified owner) –
We the lamb leg for Christmas and everyone loved it.
Paul Humphreys (verified owner) –
First time try for us, a top quality roast, will reorder soonest!
Neal Avent (verified owner) –
Katherine Mitchell (verified owner) –
Phillip Curry (verified owner) –
A lovely half leg of lamb full of flavour, eqqually god hot & cold. Highly recommended