• Whole Lamb Leg
  • Whole Lamb Leg
  • Whole Lamb Leg
  • Whole Lamb Leg
  • Whole Lamb Leg
  • Whole Lamb Leg

Whole Lamb Leg 2.5 kg

(20 Reviews)

£52.50

In stock
  • Each whole leg weighs approx. 2.5 kg and typically serves 6–8.

Select quantity

We currently have 21 remaining in stock.
  • Delivered fresh
  • Native breed
  • Grass-fed
  • cook on the bbq
  • Great for home roasting
  • Suitable for freezing

Product description

Whole Lamb Leg – Grass-Fed & Perfect for Roasting
A whole leg of lamb, cooked on the bone, delivers exceptional flavour and succulence. This classic Sunday roast cut pairs beautifully with all the traditional trimmings - mint sauce or jelly being essential. For a flavour-packed twist, pierce the flesh in several places with a small, sharp knife and insert half a garlic clove, a salted anchovy, and a sprig of fresh rosemary before roasting.

For something truly special, try Gigot d'agneau à la ficelle, a traditional French open-fire cooking method. The leg is suspended over the flames, slowly spinning and absorbing the smoky aromas - a kind of vertical rotisserie that’s well worth the effort, particularly for outdoor entertaining.

Leg of lamb also marinates beautifully, making it perfect for global flavours. Try an overnight yogurt and tandoori spice marinade, followed by a hot oven or BBQ, for a deliciously bold and aromatic alternative to the classic roast. If you’re after a slower cook, we also sell whole lamb shoulder, perfect for meltingly tender, pull-apart meat.

If you’re after a slower cook, we also sell Whole Lamb Shoulder, perfect for meltingly tender, pull-apart meat. For a deeper, more robust flavour, consider Whole Mutton Shoulder or Whole Mutton Leg, both ideal for slow roasting and braising, delivering rich, complex flavour.

Ingredients

Grass-fed lamb, reared on the native pastures of the Yorkshire Dales.

Cooking advice

Whole Lamb Leg (2.5 kg) – Cooking Instructions

  1. Remove the lamb leg from the fridge and its packaging at least 2 hours before cooking, allowing it to come to room temperature.
  2. Season generously with fine sea salt and rub with a little olive oil.
  3. Preheat your oven to 220°C.
  4. Place the lamb leg in a large roasting tray on a trivet of vegetables and herbs. Roast at 220°C for 15 minutes.
  5. Reduce the oven temperature to 145°C and continue roasting for a further 2 hours.
  6. Remove from the oven and rest the lamb, loosely covered, for at least 1 hour.
  7. Use the roasted vegetables and resting juices to make a rich, flavourful gravy.

Journal

George Ryle's Whole Lamb Leg Recipe with Parsnips, Barley & Cavolo Nero is available on our journal and can also be made using a whole mutton leg for a deeper, more robust flavour.

Background

Whole Lamb Leg – Grass-Fed & Rich in Flavour
Swaledale lambs roam freely across vast distances, migrating between valleys and hilltops while foraging on a diverse diet of native grasses, herbs, and wildflowers. The limestone pastures of the Yorkshire Dales provide a unique terroir, bestowing the lamb with a rich, deep colour and a distinctive flavour - robust, slightly sweet, with a subtle herbal undertone. The provenance is unmistakably Yorkshire.

Swaledale Lamb Leg Roast is Always Fresh Never Frozen®, expertly butchered to order, vacuum-packed, and shipped in recyclable packaging to ensure it arrives safely insulated and ready for roasting, slow cooking, or barbecuing.

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