- Suitable for freezing
- Delivered fresh
- Native breed
- Great for home roasting
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.
Always Fresh Never Frozen®
Orders received before 9am are freshly prepared and shipped DPD for next day delivery. We serve the whole of the UK excluding Channel Islands, Northern Ireland, and some parts of Scotland.
Our meat has been celebrated in Britain's best restaurant kitchens for over ten years. There are many who claim to work with native breed farmers, but few who can prove it.
Sustainable & traceable
We have partnerships with selected farms and work with carefully selected local abattoirs so we have confidence in the welfare of the animals and full traceability of all our products.