Leg of Lamb, Half 1.5 kg

A Sunday lunch classic, our half leg of lamb* is an impressive centrepiece fit to grace any table. With the bone left in for extra succulence and flavour, this is a versatile joint that can be served medium-rare or slow-roasted. Half a leg of lamb marinates beautifully; think yogurt and tandoori spices followed by a hot oven or BBQ for a deliciously alternative take on a classic cut.

Chef Val Warner inspires:
"So many ways so let me give you my most favourite, but only after declaring that Swaledale lamb is some of the very best you’ll eat.

Blitz a fine purée of a good amount of quality, wrinkly black olives from oil with a tin of anchovies, a lot of fresh garlic, zest of two lemons, dried rosemary and black pepper. Season the leg well with salt and pepper then score the lamb deeply 3-inches apart across the thicker side of the leg. Stuff deeply and firmly with the olive mix. In the bottom of a roasting tray, place the lamb over a single layer of thinly sliced red onion with half a bottle of red wine poured over. Cover with foil and roast on a medium heat until slightly under. Remove the foil and return the lamb to a high heat until well-coloured and the sauce reduced. So simple and very tasty."

*Swaledale lambs roam free across vast distances, migrating between valleys and hill tops, foraging as they go. The limestone pastures of the Yorkshire Dales are home to a unique range of herbs, grass and wildflowers, the cocktail of which bestows the lamb with a rich, deep colour to the meat and distinctive flavour. Robust and slightly sweet in character, the Swaledale lamb also has a subtle herbal undertone; the provenance is unmistakably Yorkshire. Swaledale Lamb Leg Roast is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.