Boneless Leg of Lamb

Take your lamb leg out the fridge and bring to room temperature. Add a trivet of carrot,celery, leek and onion with some rosemary and bay leaves to you pan and place on top your leg of lamb. Lightly oil and and season well the lamb skin with sea salt.

Roast in a 220°C oven for 20 minutes before lowering to 150°C for 30 mins per kilo.

The internal temperature should be around 55°C for medium rare.

Rest well before carving meanwhile you can make an amazing gravy with the trivet and the roasting juices.

Christmas orders are delivered on the day you choose, between 18 and 23 December. Our insulated wool packaging keeps everything in good condition, and every delivery is tracked.

Grass Fed Lamb. Slow grown on lush, diverse pastures in regenerative natural systems. All our lamb is hung for a week to develop the rich deep flavour and tenderness our Yorkshire Dales lamb is known for.

Slow grown on lush pastures, our lambs live a natural slow life and produce wonderful quality of lamb.

Our grass fed lambs are never fed hormones or antibiotics.

Grass fed lamb also has higher levels of critical nutrient and phytonutrients beneficial to our health

Allergens are listed in the ingredients. Ask us if you need more detail.

Your meat arrives frozen and vacuum-sealed. Keep it in the freezer at -18°C or below until you need it.

Once defrosted, keep it in the fridge and cook it within 24 hours. Do not refreeze raw meat once it has defrosted.