FRESH, NOT FROZEN
DELIVERY FREE OVER £45
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
FRESH, NOT FROZEN
DELIVERY FREE OVER £45
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
A classic lamb roasting joint that’s simple to carve and with less waste. This leg cut is expertly prepared for your convenience, making it the ideal centrepiece for your special gatherings and Sunday feasts. Enjoy tender, succulent lamb with a beautifully seasoned crust that’s sure to impress your guests.
Approximate weight: 2.5-3kg
£58.75
A lamb carvery joint, often referred to simply as a “carvery joint” or “carving joint,” is a specific cut of lamb that is well-suited for roasting and carving at a carvery or in a home setting. It’s a popular choice for serving at gatherings, special occasions, or Sunday roasts. Here’s what you need to know about it:
Cut of Meat: The lamb carvery joint typically comes from the leg of lamb. It’s a bone-in cut that includes a portion of the leg, often the shank end, and is usually tied with butcher’s twine to maintain its shape during cooking.
Preparation: To prepare a lamb carvery joint, the leg of lamb is trimmed, seasoned with salt, pepper, and often herbs or spices, and sometimes marinated for added flavour. It can also be studded with garlic cloves or slivers of garlic for a fragrant touch.
Roasting: The lamb carvery joint is typically roasted in the oven at a moderate to high temperature, depending on the desired level of doneness. Roasting is a popular method because it results in a tasty crust on the exterior and tender, succulent meat on the inside.
Carving: Carving a lamb carvery joint is a skill that involves slicing thin, even portions of meat against the grain. The removal of most of the bone from the joint makes carving simple.
Serving: Lamb carvery joints are often served as the centrepiece of a meal, accompanied by a variety of side dishes and condiments. Classic pairings include mint sauce or jelly, gravy, roasted vegetables, and potatoes.
Occasions: Lamb carvery joints are commonly served on festive occasions like Easter, Christmas, or other family gatherings. They are also a staple of traditional Sunday roasts.
Lamb carvery joints are known for their impressive presentation and delicious flavour. They offer a great way to enjoy the taste of lamb in a communal dining setting, making them a favourite for celebrations and gatherings.
You can cook a lamb carvery joint using various methods, depending on your preferences and equipment. Here are some popular cooking methods for lamb carvery joints:
Roasting: Roasting is a traditional and popular method for cooking lamb carvery joints. Preheat your oven to the desired temperature (typically around 325-375°F or 163-190°C), season the lamb, and roast it until it reaches your preferred level of doneness. This method results in a flavourful crust and tender, juicy meat.
Grilling: Grilling is a great option, especially for outdoor cooking. 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 involves slow-cooking the lamb carvery joint in liquid, such as wine, broth, or sauce, in a covered pot. This technique produces tender and flavourful meat. You can add vegetables and aromatics to enhance the flavours.
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 flavourful crust.
Smoking: Smoking the lamb carvery joint using wood chips or chunks can impart smoky flavours to the meat. The slow smoking process enhances the lamb’s taste.
Slow Cooking: Lamb carvery joints can be cooked in a slow cooker or crockpot with broth, vegetables, and seasonings. This method yields 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 lamb carvery joint on a spit. Rotisserie cooking ensures even browning and a beautiful presentation.
Stuffed and Rolled: The lamb carvery joint can be butterflied, stuffed with various 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.
Choose the cooking method that best suits your preferences and the equipment you have available, and don’t forget to use a meat thermometer to monitor the lamb’s internal temperature for your desired level of doneness.
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.
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.
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.
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.
Gordon Ramsay’s Herb-Crusted Roast Lamb: Follow Gordon Ramsay’s lead by creating a delicious herb crust for your lamb carvery joint. Rub the lamb with olive oil, garlic, and a mixture of fresh herbs like rosemary, thyme, and parsley, along with breadcrumbs for added texture. Roast until the crust is golden and the lamb is cooked to perfection.
Jamie Oliver’s Mediterranean-Inspired Lamb: Take inspiration from Jamie Oliver’s Mediterranean flavours. Rub your lamb carvery joint with olive oil, lemon zest, garlic, and a blend of Mediterranean herbs and spices like oregano, cumin, and paprika. Roast or grill for a taste of the Mediterranean.
Ina Garten’s Rosemary-Roasted Lamb: Ina Garten suggests roasting lamb with a simple yet flavourful rosemary and garlic marinade. Make a paste with fresh rosemary, garlic, olive oil, salt, and pepper, and rub it all over the lamb before roasting. The aroma and taste of rosemary are a perfect match for lamb.
Thomas Keller’s Lamb Shank Braised in Red Wine: Thomas Keller recommends braising lamb shanks in red wine and aromatics for a luxurious and tender result. After searing the lamb, simmer it with red wine, tomatoes, onions, carrots, and fresh herbs until it’s incredibly succulent.
Yotam Ottolenghi’s Middle Eastern-Style Lamb: Yotam Ottolenghi’s Middle Eastern-inspired flavours can transform your lamb carvery joint. Season the lamb with a mixture of spices like cumin, coriander, paprika, and sumac. Roast or grill and serve it with tahini sauce and pomegranate seeds for a vibrant twist.
Bobby Flay’s Grilled Moroccan Lamb: Bobby Flay recommends grilling your lamb carvery joint with a Moroccan-inspired spice rub. Create a blend of cumin, coriander, cinnamon, paprika, and cayenne for a flavourful crust. Serve it with couscous and a refreshing mint yogurt sauce.
These famous chefs’ recipes provide a range of flavours and cooking styles to inspire your lamb carvery joint preparation. Choose the one that appeals most to your taste preferences and the flavours you enjoy.
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.
A lamb carvery joint, often referred to simply as a “carvery joint” or “carving joint,” is a specific cut of lamb that is well-suited for roasting and carving at a carvery or in a home setting. It’s a popular choice for serving at gatherings, special occasions, or Sunday roasts. Here’s what you need to know about it:
Cut of Meat: The lamb carvery joint typically comes from the leg of lamb. It’s a bone-in cut that includes a portion of the leg, often the shank end, and is usually tied with butcher’s twine to maintain its shape during cooking.
Preparation: To prepare a lamb carvery joint, the leg of lamb is trimmed, seasoned with salt, pepper, and often herbs or spices, and sometimes marinated for added flavour. It can also be studded with garlic cloves or slivers of garlic for a fragrant touch.
Roasting: The lamb carvery joint is typically roasted in the oven at a moderate to high temperature, depending on the desired level of doneness. Roasting is a popular method because it results in a tasty crust on the exterior and tender, succulent meat on the inside.
Carving: Carving a lamb carvery joint is a skill that involves slicing thin, even portions of meat against the grain. The removal of most of the bone from the joint makes carving simple.
Serving: Lamb carvery joints are often served as the centrepiece of a meal, accompanied by a variety of side dishes and condiments. Classic pairings include mint sauce or jelly, gravy, roasted vegetables, and potatoes.
Occasions: Lamb carvery joints are commonly served on festive occasions like Easter, Christmas, or other family gatherings. They are also a staple of traditional Sunday roasts.
Lamb carvery joints are known for their impressive presentation and delicious flavour. They offer a great way to enjoy the taste of lamb in a communal dining setting, making them a favourite for celebrations and gatherings.
You can cook a lamb carvery joint using various methods, depending on your preferences and equipment. Here are some popular cooking methods for lamb carvery joints:
Roasting: Roasting is a traditional and popular method for cooking lamb carvery joints. Preheat your oven to the desired temperature (typically around 325-375°F or 163-190°C), season the lamb, and roast it until it reaches your preferred level of doneness. This method results in a flavourful crust and tender, juicy meat.
Grilling: Grilling is a great option, especially for outdoor cooking. 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 involves slow-cooking the lamb carvery joint in liquid, such as wine, broth, or sauce, in a covered pot. This technique produces tender and flavourful meat. You can add vegetables and aromatics to enhance the flavours.
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 flavourful crust.
Smoking: Smoking the lamb carvery joint using wood chips or chunks can impart smoky flavours to the meat. The slow smoking process enhances the lamb’s taste.
Slow Cooking: Lamb carvery joints can be cooked in a slow cooker or crockpot with broth, vegetables, and seasonings. This method yields 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 lamb carvery joint on a spit. Rotisserie cooking ensures even browning and a beautiful presentation.
Stuffed and Rolled: The lamb carvery joint can be butterflied, stuffed with various 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.
Choose the cooking method that best suits your preferences and the equipment you have available, and don’t forget to use a meat thermometer to monitor the lamb’s internal temperature for your desired level of doneness.
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.
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.
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.
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.
Gordon Ramsay’s Herb-Crusted Roast Lamb: Follow Gordon Ramsay’s lead by creating a delicious herb crust for your lamb carvery joint. Rub the lamb with olive oil, garlic, and a mixture of fresh herbs like rosemary, thyme, and parsley, along with breadcrumbs for added texture. Roast until the crust is golden and the lamb is cooked to perfection.
Jamie Oliver’s Mediterranean-Inspired Lamb: Take inspiration from Jamie Oliver’s Mediterranean flavours. Rub your lamb carvery joint with olive oil, lemon zest, garlic, and a blend of Mediterranean herbs and spices like oregano, cumin, and paprika. Roast or grill for a taste of the Mediterranean.
Ina Garten’s Rosemary-Roasted Lamb: Ina Garten suggests roasting lamb with a simple yet flavourful rosemary and garlic marinade. Make a paste with fresh rosemary, garlic, olive oil, salt, and pepper, and rub it all over the lamb before roasting. The aroma and taste of rosemary are a perfect match for lamb.
Thomas Keller’s Lamb Shank Braised in Red Wine: Thomas Keller recommends braising lamb shanks in red wine and aromatics for a luxurious and tender result. After searing the lamb, simmer it with red wine, tomatoes, onions, carrots, and fresh herbs until it’s incredibly succulent.
Yotam Ottolenghi’s Middle Eastern-Style Lamb: Yotam Ottolenghi’s Middle Eastern-inspired flavours can transform your lamb carvery joint. Season the lamb with a mixture of spices like cumin, coriander, paprika, and sumac. Roast or grill and serve it with tahini sauce and pomegranate seeds for a vibrant twist.
Bobby Flay’s Grilled Moroccan Lamb: Bobby Flay recommends grilling your lamb carvery joint with a Moroccan-inspired spice rub. Create a blend of cumin, coriander, cinnamon, paprika, and cayenne for a flavourful crust. Serve it with couscous and a refreshing mint yogurt sauce.
These famous chefs’ recipes provide a range of flavours and cooking styles to inspire your lamb carvery joint preparation. Choose the one that appeals most to your taste preferences and the flavours you enjoy.
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 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.
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
WE’RE NOW OFFERING FREE DELIVERY IN CERTAIN POST CODE AREAS AROUND SKIPTON, ILKLEY, OTLEY, HARROGATE, RIPON, PATELY BRIDGE AND GRASSINGTON.
The post codes included are the following: HG1, HG2, HG3, HG4, LS21, LS29, BD20, BD23.
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