Lamb Leg, Whole 2.5 kg

Whole leg of lamb* to cook on the bone for enhanced flavour and succulence. A classic Sunday roast cut and sits beautifully next to all the usual trimmings; mint sauce or jelly being essential. Pierce the flesh in several places with a small, sharp knife and then stuff each hole with half a garlic clove, a salted anchovy and a sprig of fresh rosemary before roasting for a pleasing twist.

Gigot d'agneau à la ficelle is the French method of hanging a leg of lamb on a piece of string over an open fire. This allows the leg to spin back and forth as it soaks up the smoky aromas whilst it cooks very slowly - a kind of vertical rotisserie and is most certainly worth the effort if you are entertaining outdoors.

Leg of lamb marinates well - think yogurt and tandoori spices overnight, followed by a hot oven or BBQ for a deliciously alternative take on a classic cut.

*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.