Spring and Autumn are good times for lamb
Lamb for your table should be young and healthy, it is light in aroma, a delicate pink in colour and so very tender. As the season progresses the flesh becomes darker and the flavour much stronger.
Our Lamb is reared in Scotland, Cumbria and Yorkshire.
N.B. Mutton is not Lamb
Our butchers prepare the leg by removing the hip bone for easy carving.
To cook simply place in oven for 25 mins per lb plus a further 25 mins on 190 C or gas mark 5. This will allow for the meat to be cooked throughout, while ensuring the leg of lamb remains as tender as possible.
Food Facts / Ingredients
We take great care in providing you this product information however it is done in good faith and should not be considered a substitute for the information on the producer’s label. All products are subject to change which may affect the ingredients list and/or allergy advice given on this website. If you require further information please contact the producer direct using the information in this website or on the product label.