Leg of Lamb - Boneless

A whole leg of lamb expertly 'tunnel' boned by our butchers.
Minimum weight 1.5kg
Supplied fresh

Leg of Lamb - Boneless

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A whole leg of lamb expertly 'tunnel' boned by our butchers. This means the bones are removed with the meat left whole. It is then hand-tied. This method or preparation makes the joint easy to carve and means the slices will not fall apart.


Minimum weight 1.5kg


Supplied fresh

Product Source

Our lambs are purchased from various parts of the country to maintain a young new season lamb. Our specialist lamb buyer tries to purchase English mixed with a continental breed. Lambs are mainly grazed unless weather conditions are very poor, in which case they are housed. In certain cases where the cattle cannot be taken from the field, they are given food.

Our "New Season" lamb season starts in Worcestershire, Warwickshire and Leicestershire (March - August). We then move our purchases to the Scottish Borders (September - November) making good use of the grass before the colder weather sets in, at which point we move our purchasing to Devon and Cornwall (November - March).

Our Main Breeds we try to chose from are: Suffolk, Texel, Cheviot and Limousine.

Price per kg £18.60

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