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FROM LOCAL FARMS

Suffolk Lamb Leg – Bone in

Enjoy the rich flavours of our bone-in leg of Suffolk lamb, sourced directly from farmers in North Yorkshire.

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.

This premium cut, with the bone, promises a juicy and tender joint, perfect for your special occasions and family gatherings. Ideal for roasting, grilling, or slow cooking. Discover the taste of tradition, delivered to your doorstep.

 

This product is currently out of stock and unavailable.

North Yorkshire’s Finest: Handpicked Bone-In Suffolk Lamb Leg

A leg of lamb is a popular cut of meat that comes from the hind leg of a lamb, and it can be prepared bone-in or boneless. Let’s focus on the bone-in leg of lamb:

The bone-in leg of lamb is a tasty and tender cut of meat that includes the bone, adding depth of flavour during cooking. It typically consists of three parts: the loin end, the shank end, and the femur bone that runs through the centre.

Flavour and Texture: Lamb is known for its distinct, rich flavour. A bone-in leg of lamb is particularly succulent, thanks to the bone, which imparts extra moisture and flavour into the meat during cooking. The meat is tender and juicy when cooked correctly, with a slightly gamey and robust taste.

Seasoning: Leg of lamb pairs well with a variety of seasonings, such as rosemary, garlic, thyme, mint, and oregano. A classic combination includes garlic and rosemary, which complements the lamb’s natural flavour beautifully.

Serving: Once cooked, allow the lamb to rest for a few minutes before carving it. Serve it with a sauce or gravy, along with your choice of side dishes like roasted vegetables, potatoes, or a fresh salad.

How to Cook Bone in Leg of Lamb

There are several ways to cook a bone-in leg of lamb, each offering a unique flavour and texture. Here are some popular methods:

Roasting: Roasting is a classic method that involves cooking the lamb in an oven at a relatively high temperature. You can season the meat with herbs, garlic, and spices, and roast it until it reaches your desired level of doneness. Roasting creates a well-browned exterior and juicy interior.

BBQ Grilling: Grilling a bone-in leg of lamb is a great way to add a smoky flavour to the meat. Start by searing it quickly over high heat to lock in juices, and then move it to a cooler part of the grill to finish cooking. It’s essential to monitor the temperature to avoid overcooking.

Braising: Braising is a slow-cooking method where the lamb is cooked in a liquid, such as wine or broth. This technique results in incredibly tender meat. You can braise the leg of lamb in a covered dish in the oven or on the stovetop.

Smoking: Smoking infuses the lamb with a delightful smoky flavour. Slow-smoke the bone-in leg of lamb until it reaches your desired level of doneness. It’s essential to use wood chips or chunks that complement the lamb’s flavour, such as hickory or cherry.

Sous Vide: Sous vide cooking involves vacuum-sealing the lamb and cooking it in a water bath at a precise temperature. This method ensures even cooking and incredibly tender meat. After sous vide, you can sear the lamb briefly to create a crust.

Slow Roasting: Slow roasting is similar to traditional roasting but at a lower temperature and for a longer time. This method results in a tender and evenly cooked bone-in leg of lamb. It’s ideal for those who prefer a more relaxed cooking process.

Stewing: If you want to create a hearty lamb stew, you can cube the meat from the bone-in leg and simmer it with vegetables and broth. This method is perfect for making dishes like lamb curry or Irish lamb stew.

Kebabs: Cut the bone-in leg of lamb into smaller pieces and use them for lamb kebabs. Marinate the meat with your favourite seasonings, skewer it with vegetables, and grill for a tasty and convenient meal.

Here are some cooking suggestions for bone-in leg of lamb from famous chefs:

Jamie Oliver’s Leg of Lamb with Herbs and Crispy Potatoes: Jamie Oliver suggests marinating a bone-in leg of lamb with garlic, rosemary, and olive oil. Roast it in the oven until it’s beautifully tender. Serve it alongside crispy potatoes and seasonal vegetables for a delicious, rustic meal.

Gordon Ramsay’s Grilled Leg of Lamb: Gordon Ramsay recommends grilling a bone-in leg of lamb with a marinade of olive oil, garlic, lemon zest, and fresh herbs like thyme and rosemary. The high-heat grilling method locks in flavours and creates a wonderful smoky taste.

Ina Garten’s Provencal-Style Leg of Lamb: Ina Garten suggests marinating the lamb with olive oil, garlic, Dijon mustard, and herbs like thyme and oregano. Roast it in the oven with white wine and chicken broth for a fragrant, tender dish.

Thomas Keller’s Braised Leg of Lamb: Renowned chef Thomas Keller recommends braising a bone-in leg of lamb with red wine, tomatoes, and aromatic vegetables like onions, carrots, and celery. This slow-cooking method results in succulent and fork-tender meat.

Yotam Ottolenghi’s Middle Eastern Leg of Lamb: Yotam Ottolenghi suggests marinating the lamb with Middle Eastern flavours like cumin, coriander, paprika, and garlic. Roast it in the oven and serve it with a yogurt-based tahini sauce and pomegranate seeds for a unique and vibrant dish.

Julia Child’s Classic Roast Leg of Lamb: The legendary Julia Child recommends a classic French approach to roast a bone-in leg of lamb. She suggests rubbing the lamb with garlic, rosemary, and Dijon mustard before roasting it to perfection.

Bobby Flay’s Spiced Leg of Lamb: Bobby Flay suggests spicing up your bone-in leg of lamb with a flavourful spice rub, including ingredients like cumin, coriander, cinnamon, and paprika. Grill or roast the lamb to create a mouth watering blend of flavours.


Nutritional Information

Here’s some general nutritional information for bone-in 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 bone-in 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. 

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Our butchers tips

North Yorkshire’s Finest: Handpicked Bone-In Suffolk Lamb Leg

A leg of lamb is a popular cut of meat that comes from the hind leg of a lamb, and it can be prepared bone-in or boneless. Let’s focus on the bone-in leg of lamb:

The bone-in leg of lamb is a tasty and tender cut of meat that includes the bone, adding depth of flavour during cooking. It typically consists of three parts: the loin end, the shank end, and the femur bone that runs through the centre.

Flavour and Texture: Lamb is known for its distinct, rich flavour. A bone-in leg of lamb is particularly succulent, thanks to the bone, which imparts extra moisture and flavour into the meat during cooking. The meat is tender and juicy when cooked correctly, with a slightly gamey and robust taste.

Seasoning: Leg of lamb pairs well with a variety of seasonings, such as rosemary, garlic, thyme, mint, and oregano. A classic combination includes garlic and rosemary, which complements the lamb’s natural flavour beautifully.

Serving: Once cooked, allow the lamb to rest for a few minutes before carving it. Serve it with a sauce or gravy, along with your choice of side dishes like roasted vegetables, potatoes, or a fresh salad.

How to Cook Bone in Leg of Lamb

There are several ways to cook a bone-in leg of lamb, each offering a unique flavour and texture. Here are some popular methods:

Roasting: Roasting is a classic method that involves cooking the lamb in an oven at a relatively high temperature. You can season the meat with herbs, garlic, and spices, and roast it until it reaches your desired level of doneness. Roasting creates a well-browned exterior and juicy interior.

BBQ Grilling: Grilling a bone-in leg of lamb is a great way to add a smoky flavour to the meat. Start by searing it quickly over high heat to lock in juices, and then move it to a cooler part of the grill to finish cooking. It’s essential to monitor the temperature to avoid overcooking.

Braising: Braising is a slow-cooking method where the lamb is cooked in a liquid, such as wine or broth. This technique results in incredibly tender meat. You can braise the leg of lamb in a covered dish in the oven or on the stovetop.

Smoking: Smoking infuses the lamb with a delightful smoky flavour. Slow-smoke the bone-in leg of lamb until it reaches your desired level of doneness. It’s essential to use wood chips or chunks that complement the lamb’s flavour, such as hickory or cherry.

Sous Vide: Sous vide cooking involves vacuum-sealing the lamb and cooking it in a water bath at a precise temperature. This method ensures even cooking and incredibly tender meat. After sous vide, you can sear the lamb briefly to create a crust.

Slow Roasting: Slow roasting is similar to traditional roasting but at a lower temperature and for a longer time. This method results in a tender and evenly cooked bone-in leg of lamb. It’s ideal for those who prefer a more relaxed cooking process.

Stewing: If you want to create a hearty lamb stew, you can cube the meat from the bone-in leg and simmer it with vegetables and broth. This method is perfect for making dishes like lamb curry or Irish lamb stew.

Kebabs: Cut the bone-in leg of lamb into smaller pieces and use them for lamb kebabs. Marinate the meat with your favourite seasonings, skewer it with vegetables, and grill for a tasty and convenient meal.

Here are some cooking suggestions for bone-in leg of lamb from famous chefs:

Jamie Oliver’s Leg of Lamb with Herbs and Crispy Potatoes: Jamie Oliver suggests marinating a bone-in leg of lamb with garlic, rosemary, and olive oil. Roast it in the oven until it’s beautifully tender. Serve it alongside crispy potatoes and seasonal vegetables for a delicious, rustic meal.

Gordon Ramsay’s Grilled Leg of Lamb: Gordon Ramsay recommends grilling a bone-in leg of lamb with a marinade of olive oil, garlic, lemon zest, and fresh herbs like thyme and rosemary. The high-heat grilling method locks in flavours and creates a wonderful smoky taste.

Ina Garten’s Provencal-Style Leg of Lamb: Ina Garten suggests marinating the lamb with olive oil, garlic, Dijon mustard, and herbs like thyme and oregano. Roast it in the oven with white wine and chicken broth for a fragrant, tender dish.

Thomas Keller’s Braised Leg of Lamb: Renowned chef Thomas Keller recommends braising a bone-in leg of lamb with red wine, tomatoes, and aromatic vegetables like onions, carrots, and celery. This slow-cooking method results in succulent and fork-tender meat.

Yotam Ottolenghi’s Middle Eastern Leg of Lamb: Yotam Ottolenghi suggests marinating the lamb with Middle Eastern flavours like cumin, coriander, paprika, and garlic. Roast it in the oven and serve it with a yogurt-based tahini sauce and pomegranate seeds for a unique and vibrant dish.

Julia Child’s Classic Roast Leg of Lamb: The legendary Julia Child recommends a classic French approach to roast a bone-in leg of lamb. She suggests rubbing the lamb with garlic, rosemary, and Dijon mustard before roasting it to perfection.

Bobby Flay’s Spiced Leg of Lamb: Bobby Flay suggests spicing up your bone-in leg of lamb with a flavourful spice rub, including ingredients like cumin, coriander, cinnamon, and paprika. Grill or roast the lamb to create a mouth watering blend of flavours.


Nutritional Information

Here’s some general nutritional information for bone-in 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 bone-in 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.

UK MAINLAND DELIVERIES

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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WE PROVIDE A TWO DAY SERVICE TO THE FOLLOWING AREAS. THIS IS NOT SUITABLE IN VERY HOT WEATHER These are:

Scottish Mainland – AB30, AB33-AB36, DD8, DD9, FK16

Scottish Highlands – AB37-AB38, AB42-AB45, AB53-AB56, IV21-IV24, IV26-IV28, IV40, IV52-IV54, KW1-KW14, PA36, PA40, PH30-PH33, PH34-PH41

Scottish Offshore – HS1-HS9, IV41-IV51, IV54-IV56, KA27-KA28, KW15-KW17, PA20, PA41-PA49, PA62-PA76, PH42-PH44, ZE1-ZE3 –

Northern Ireland – WE ARE UNABLE TO SHIP TO NORTHERN IRELAND AT THE MOMENT

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