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Suffolk Lamb Half Leg – Bone & Rolled

Half a leg of Suffolk lamb

Suffolk lamb is known for its rich and slightly sweet taste. The meat is succulent and juicy, often praised for its excellent balance of fat and lean muscle. This fat imparts a lot of the flavour and keeps the meat moist during cooking.

Boned and rolled for easy carving and no waste. Enjoy the convenience of our boneless, rolled leg of lamb, sourced directly from farmers in North Yorkshire. Expertly boned and rolled, this premium cut offers even cooking and effortless carving, making it a perfect choice for your kitchen.

£34.50

Out of stock

Approximate Weight: 1.3kg +/-
Serves: 4-6
Shelf life: min 7 days
Delivery: Choose date at checkout

Farm-to-Table Elegance: Yorkshire’s Finest Boned Leg of Lamb

A leg of lamb that has been boned and rolled is a popular and convenient way to prepare this cut of meat. Here’s what you need to know about it:

Boning and Rolling:

Boning: When a leg of lamb is “boned,” it means that the bone has been removed from the meat. This process can be done by a skilled butcher or at home if you have the necessary skills and tools. Boning allows for more even and consistent cooking throughout the meat.

Rolling: After the bone is removed, the leg of lamb is often “rolled” or “tied.” Rolling involves shaping the boneless leg into a more compact and uniform shape. The leg is typically tied with butcher’s twine or netting to hold its shape during cooking. Rolling also helps the meat cook evenly and maintain a nice presentation.

Benefits of Boneless, Rolled Leg of Lamb:

Even Cooking: With the bone removed and the meat rolled, you get a more consistent and even cooking experience. This can help prevent overcooking or undercooking in certain areas of the meat.

Ease of Carving: The absence of bones makes carving much simpler. You can easily slice the rolled leg of lamb into neat, uniform portions.

Stuffing: A boned and rolled leg of lamb can be butterflied and stuffed with various fillings such as herbs, garlic, spinach, or breadcrumbs, creating a centrepiece for your meal.

Marinades and Seasonings: Without the bone, the entire surface of the meat is exposed for seasoning, allowing marinades, rubs, and herbs to penetrate the meat more effectively.

Convenience: A boned and rolled leg of lamb is often more convenient to handle and store, making it a popular choice for both home cooks and professional chefs.

A boneless, rolled leg of lamb is a versatile and user-friendly option for those who enjoy the flavours of lamb but prefer the convenience of boneless cuts. It’s a great choice for special occasions or family meals.

How to Cook Boned & Rolled Leg of Lamb

Here are several cooking methods you can use:

Roasting: Roasting is a classic and popular method for cooking a boned and rolled leg of lamb. Preheat your oven to the desired temperature 165-190°C, season the meat with herbs and spices, and roast it until it reaches your preferred level of doneness. Roasting produces a crust and tender, juicy meat.

BBQ & Grilling: Grilling is an excellent choice for a boned and rolled leg of lamb, especially if you want to impart smoky flavours. Preheat your grill to medium-high heat, sear the lamb on all sides to create a crust, and then move it to indirect heat to finish cooking. Use a meat thermometer to monitor doneness.

Braising: Braising is a slow-cooking method that involves simmering the lamb in liquid, such as wine, broth, or sauce, in a covered pot. This technique results in tender meat. You can add vegetables and aromatics to enhance the flavours further.

Sous Vide: Sous vide cooking entails vacuum-sealing the lamb and cooking it in a water bath at a precise temperature. It’s an excellent method for achieving consistent doneness throughout the meat. After sous vide, you can sear the lamb briefly to develop a crust.

Stuffed and Rolled: A boned and rolled leg of lamb can be butterflied, stuffed with a variety of fillings (such as herbs, garlic, breadcrumbs, or vegetables), and then rolled back into shape. This method adds extra flavour and visual appeal to your dish.

Smoking: Smoking is another way to infuse smoky flavours into the meat. Smoke the lamb using wood chips or chunks, following your smoker’s instructions. The slow smoking process imparts a unique and delicious taste to the lamb.

Slow Cooking: A boned and rolled leg of lamb can be cooked in a slow cooker or crockpot with broth, vegetables, and seasonings. This method results in tender, melt-in-your-mouth meat that’s easy to shred for sandwiches or tacos.

Rotisserie: If you have a rotisserie attachment for your grill or oven, consider roasting the boned and rolled leg of lamb on a spit. Rotisserie cooking ensures even browning and a beautiful presentation.

Remember to use a meat thermometer to monitor the lamb’s internal temperature and achieve your desired level of doneness (e.g., medium-rare, medium, well-done). The cooking time and temperature may vary depending on the method you choose and the size of the lamb. Enjoy experimenting with these cooking techniques to create delicious boned and rolled leg of lamb dishes.

Here are some cooking suggestions for boned and rolled leg of lamb inspired by famous chefs:

Julia Child’s Herb-Stuffed Leg of Lamb: Take a page from Julia Child’s cookbook and prepare a herb-stuffed boned and rolled leg of lamb. Create a herb stuffing using fresh herbs like rosemary, thyme, and parsley, along with garlic and breadcrumbs. Roll and tie the lamb around the stuffing and roast it to perfection.

Gordon Ramsay’s Garlic and Herb-Crusted Lamb: Gordon Ramsay recommends creating a flavourful crust for your lamb. Rub the boned and rolled leg with a mixture of garlic, fresh herbs, Dijon mustard, and breadcrumbs. Roast the lamb until the crust is beautifully golden and the meat is tender.

Ina Garten’s Lemon and Garlic-Marinated Lamb: Ina Garten suggests marinating the lamb in a mixture of lemon juice, garlic, olive oil, and fresh herbs. The lemon adds brightness and complements the lamb’s richness. Roast the marinated lamb to perfection for a zesty twist.

Jamie Oliver’s Rolled Lamb with Mediterranean flavours: Jamie Oliver loves Mediterranean flavours. Rub your boned and rolled leg of lamb with a mixture of olive oil, garlic, lemon zest, dried oregano, and black olives. Roast it to create a mouthwatering Mediterranean-inspired dish.

Thomas Keller’s Braised Lamb with Red Wine: Thomas Keller recommends braising the lamb in red wine and aromatic vegetables. After searing the lamb, place it in a Dutch oven with red wine, tomatoes, onions, carrots, and fresh herbs. Slowly braise it until the meat is tender.

Yotam Ottolenghi’s Middle Eastern-Style Lamb: Yotam Ottolenghi suggests seasoning the lamb with a blend of Middle Eastern spices like cumin, coriander, paprika, and sumac. Roast the lamb and serve it with a side of tahini sauce and pomegranate seeds for a vibrant Middle Eastern twist.

Bobby Flay’s Grilled Moroccan-Spiced Lamb: Bobby Flay recommends grilling the boned and rolled leg of lamb with a Moroccan-inspired spice rub. Create a mixture of cumin, coriander, cinnamon, and paprika to season the lamb. Grill it to perfection and serve with couscous and a minty yogurt sauce.


Nutritional Information

Here’s some general nutritional information for leg of lamb (per 100 grams of cooked, roasted lamb):

Calories: Approximately 258 calories
Protein: Approximately 25.6 grams
Total Fat: Approximately 17.7 grams
Saturated Fat: Approximately 6.9 grams
Monounsaturated Fat: Approximately 7.3 grams
Polyunsaturated Fat: Approximately 0.9 grams
Cholesterol: Approximately 89 milligrams
Sodium: Approximately 74 milligrams
Potassium: Approximately 256 milligrams
Vitamin B12: Approximately 1.2 micrograms (50% of the Daily Value)
Iron: Approximately 2.7 milligrams (15% of the Daily Value)
Zinc: Approximately 4.6 milligrams (42% of the Daily Value)
Selenium: Approximately 17.4 micrograms (32% of the Daily Value)

Please note that these values can vary depending on factors such as the cut of meat, cooking method, and any added seasonings or ingredients. Lamb is a good source of high-quality protein, vitamins, and minerals, but it’s also relatively high in saturated fat and cholesterol, so it should be consumed in moderation as part of a balanced diet.

Eating leg of lamb can offer several health benefits when consumed in moderation and as part of a balanced diet. Here are some potential health benefits:

Protein: Lamb is a rich source of high-quality protein, which is essential for building and repairing tissues in the body. Protein also plays a role in maintaining healthy skin, hair, and nails.

Vitamins: Lamb, including the bone-in leg, contains essential vitamins like B12, niacin, riboflavin, and vitamin B6. These vitamins are important for various bodily functions, including energy metabolism, nerve health, and red blood cell formation.

Minerals: Lamb is a good source of essential minerals such as iron, zinc, phosphorus, and selenium. Iron is crucial for oxygen transport in the blood, while zinc supports the immune system, wound healing, and growth. Selenium acts as an antioxidant and helps protect cells from damage.

Conjugated Linoleic Acid (CLA): Lamb, especially grass-fed varieties like ours, can contain CLA, a type of fatty acid with potential health benefits. CLA has been studied for its role in reducing inflammation, supporting weight management, and potentially lowering the risk of certain diseases.

Omega-3 Fatty Acids: While lamb is not as rich in omega-3 fatty acids as some other meats like salmon, it does contain small amounts. Omega-3s are beneficial for heart and brain health.

Satiety: Lamb’s combination of protein and healthy fats can help you feel full and satisfied, potentially reducing the likelihood of overeating.

Order by 5 PM for next day dispatch.

Free Delivery over £50. 

Choose your delivery date.

Our butchers tips

Farm-to-Table Elegance: Yorkshire’s Finest Boned Leg of Lamb

A leg of lamb that has been boned and rolled is a popular and convenient way to prepare this cut of meat. Here’s what you need to know about it:

Boning and Rolling:

Boning: When a leg of lamb is “boned,” it means that the bone has been removed from the meat. This process can be done by a skilled butcher or at home if you have the necessary skills and tools. Boning allows for more even and consistent cooking throughout the meat.

Rolling: After the bone is removed, the leg of lamb is often “rolled” or “tied.” Rolling involves shaping the boneless leg into a more compact and uniform shape. The leg is typically tied with butcher’s twine or netting to hold its shape during cooking. Rolling also helps the meat cook evenly and maintain a nice presentation.

Benefits of Boneless, Rolled Leg of Lamb:

Even Cooking: With the bone removed and the meat rolled, you get a more consistent and even cooking experience. This can help prevent overcooking or undercooking in certain areas of the meat.

Ease of Carving: The absence of bones makes carving much simpler. You can easily slice the rolled leg of lamb into neat, uniform portions.

Stuffing: A boned and rolled leg of lamb can be butterflied and stuffed with various fillings such as herbs, garlic, spinach, or breadcrumbs, creating a centrepiece for your meal.

Marinades and Seasonings: Without the bone, the entire surface of the meat is exposed for seasoning, allowing marinades, rubs, and herbs to penetrate the meat more effectively.

Convenience: A boned and rolled leg of lamb is often more convenient to handle and store, making it a popular choice for both home cooks and professional chefs.

A boneless, rolled leg of lamb is a versatile and user-friendly option for those who enjoy the flavours of lamb but prefer the convenience of boneless cuts. It’s a great choice for special occasions or family meals.

How to Cook Boned & Rolled Leg of Lamb

Here are several cooking methods you can use:

Roasting: Roasting is a classic and popular method for cooking a boned and rolled leg of lamb. Preheat your oven to the desired temperature 165-190°C, season the meat with herbs and spices, and roast it until it reaches your preferred level of doneness. Roasting produces a crust and tender, juicy meat.

BBQ & Grilling: Grilling is an excellent choice for a boned and rolled leg of lamb, especially if you want to impart smoky flavours. Preheat your grill to medium-high heat, sear the lamb on all sides to create a crust, and then move it to indirect heat to finish cooking. Use a meat thermometer to monitor doneness.

Braising: Braising is a slow-cooking method that involves simmering the lamb in liquid, such as wine, broth, or sauce, in a covered pot. This technique results in tender meat. You can add vegetables and aromatics to enhance the flavours further.

Sous Vide: Sous vide cooking entails vacuum-sealing the lamb and cooking it in a water bath at a precise temperature. It’s an excellent method for achieving consistent doneness throughout the meat. After sous vide, you can sear the lamb briefly to develop a crust.

Stuffed and Rolled: A boned and rolled leg of lamb can be butterflied, stuffed with a variety of fillings (such as herbs, garlic, breadcrumbs, or vegetables), and then rolled back into shape. This method adds extra flavour and visual appeal to your dish.

Smoking: Smoking is another way to infuse smoky flavours into the meat. Smoke the lamb using wood chips or chunks, following your smoker’s instructions. The slow smoking process imparts a unique and delicious taste to the lamb.

Slow Cooking: A boned and rolled leg of lamb can be cooked in a slow cooker or crockpot with broth, vegetables, and seasonings. This method results in tender, melt-in-your-mouth meat that’s easy to shred for sandwiches or tacos.

Rotisserie: If you have a rotisserie attachment for your grill or oven, consider roasting the boned and rolled leg of lamb on a spit. Rotisserie cooking ensures even browning and a beautiful presentation.

Remember to use a meat thermometer to monitor the lamb’s internal temperature and achieve your desired level of doneness (e.g., medium-rare, medium, well-done). The cooking time and temperature may vary depending on the method you choose and the size of the lamb. Enjoy experimenting with these cooking techniques to create delicious boned and rolled leg of lamb dishes.

Here are some cooking suggestions for boned and rolled leg of lamb inspired by famous chefs:

Julia Child’s Herb-Stuffed Leg of Lamb: Take a page from Julia Child’s cookbook and prepare a herb-stuffed boned and rolled leg of lamb. Create a herb stuffing using fresh herbs like rosemary, thyme, and parsley, along with garlic and breadcrumbs. Roll and tie the lamb around the stuffing and roast it to perfection.

Gordon Ramsay’s Garlic and Herb-Crusted Lamb: Gordon Ramsay recommends creating a flavourful crust for your lamb. Rub the boned and rolled leg with a mixture of garlic, fresh herbs, Dijon mustard, and breadcrumbs. Roast the lamb until the crust is beautifully golden and the meat is tender.

Ina Garten’s Lemon and Garlic-Marinated Lamb: Ina Garten suggests marinating the lamb in a mixture of lemon juice, garlic, olive oil, and fresh herbs. The lemon adds brightness and complements the lamb’s richness. Roast the marinated lamb to perfection for a zesty twist.

Jamie Oliver’s Rolled Lamb with Mediterranean flavours: Jamie Oliver loves Mediterranean flavours. Rub your boned and rolled leg of lamb with a mixture of olive oil, garlic, lemon zest, dried oregano, and black olives. Roast it to create a mouthwatering Mediterranean-inspired dish.

Thomas Keller’s Braised Lamb with Red Wine: Thomas Keller recommends braising the lamb in red wine and aromatic vegetables. After searing the lamb, place it in a Dutch oven with red wine, tomatoes, onions, carrots, and fresh herbs. Slowly braise it until the meat is tender.

Yotam Ottolenghi’s Middle Eastern-Style Lamb: Yotam Ottolenghi suggests seasoning the lamb with a blend of Middle Eastern spices like cumin, coriander, paprika, and sumac. Roast the lamb and serve it with a side of tahini sauce and pomegranate seeds for a vibrant Middle Eastern twist.

Bobby Flay’s Grilled Moroccan-Spiced Lamb: Bobby Flay recommends grilling the boned and rolled leg of lamb with a Moroccan-inspired spice rub. Create a mixture of cumin, coriander, cinnamon, and paprika to season the lamb. Grill it to perfection and serve with couscous and a minty yogurt sauce.


Nutritional Information

Here’s some general nutritional information for leg of lamb (per 100 grams of cooked, roasted lamb):

Calories: Approximately 258 calories
Protein: Approximately 25.6 grams
Total Fat: Approximately 17.7 grams
Saturated Fat: Approximately 6.9 grams
Monounsaturated Fat: Approximately 7.3 grams
Polyunsaturated Fat: Approximately 0.9 grams
Cholesterol: Approximately 89 milligrams
Sodium: Approximately 74 milligrams
Potassium: Approximately 256 milligrams
Vitamin B12: Approximately 1.2 micrograms (50% of the Daily Value)
Iron: Approximately 2.7 milligrams (15% of the Daily Value)
Zinc: Approximately 4.6 milligrams (42% of the Daily Value)
Selenium: Approximately 17.4 micrograms (32% of the Daily Value)

Please note that these values can vary depending on factors such as the cut of meat, cooking method, and any added seasonings or ingredients. Lamb is a good source of high-quality protein, vitamins, and minerals, but it’s also relatively high in saturated fat and cholesterol, so it should be consumed in moderation as part of a balanced diet.

Eating leg of lamb can offer several health benefits when consumed in moderation and as part of a balanced diet. Here are some potential health benefits:

Protein: Lamb is a rich source of high-quality protein, which is essential for building and repairing tissues in the body. Protein also plays a role in maintaining healthy skin, hair, and nails.

Vitamins: Lamb, including the bone-in leg, contains essential vitamins like B12, niacin, riboflavin, and vitamin B6. These vitamins are important for various bodily functions, including energy metabolism, nerve health, and red blood cell formation.

Minerals: Lamb is a good source of essential minerals such as iron, zinc, phosphorus, and selenium. Iron is crucial for oxygen transport in the blood, while zinc supports the immune system, wound healing, and growth. Selenium acts as an antioxidant and helps protect cells from damage.

Conjugated Linoleic Acid (CLA): Lamb, especially grass-fed varieties like ours, can contain CLA, a type of fatty acid with potential health benefits. CLA has been studied for its role in reducing inflammation, supporting weight management, and potentially lowering the risk of certain diseases.

Omega-3 Fatty Acids: While lamb is not as rich in omega-3 fatty acids as some other meats like salmon, it does contain small amounts. Omega-3s are beneficial for heart and brain health.

Satiety: Lamb’s combination of protein and healthy fats can help you feel full and satisfied, potentially reducing the likelihood of overeating.

We prepare your order in our butchery on the day before delivery to ensure that everything reaches you in the best condition.

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We deliver on a next day service throughout the UK mainland (please see below for restrictions). Your order is shipped in an insulated box.

Our delivery service allows you to pick a delivery date in advance when you reach the checkout. Our delivery days are Tuesday to Friday.

We use a courier service. They will notify you on the morning of delivery with an estimated time for delivery.

Delivery is free on orders over £50. (under £50 = £12.95) Sorry This is due to the cost involved in our chilled packaging and courier cost.

 

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