Leg of Lamb
A British favourite, with lean, succulent meat ideal for a Sunday roast. Half or whole leg.
Classic Sunday roast, lean enough to serve pink and with enough fat to remain succulent when well-cooked.
Bred and reared by local farmers on neighbouring farms, these lambs are mainly Texel’s crossed with Blue Leicester mules. This cross gives the animals good broad loins and meaty legs.
Available in the follow:
Half – Approx 1.5kg
Whole – Approx 3kg