A quintessential, classic, traditional Sunday roast and one of our most popular joints. Nothing can beat a leg of lamb for robust flavour and super-succulent meat. With a thin layer of fat beneath the skin, gentle marbling throughout the meat, this is a rewarding joint that’s really easy to cook and makes a really satisfying centrepiece. Leaving the bone in adds flavour as the joint cooks and you get the added benefit of oozing, melty bone marrow adding further juiciness to the meat.
Dry-aged for up to 7 days, our 100% grass-fed Lamb comes from Irish farms and it is high in Omega 3 and full of vitamins.