Leg of lamb on the bone
Whole or half leg of lamb on the bone from Saddlescombe Farm at Devil's Dyke in the South Downs.
There's nothing quite like a roast leg of lamb, simply cooked with a hint of pink colour running through it and a crispy herb crust. We age our lamb on the bone for a minimum of 1 week to allow the texture and flavour to develop. It's infused with the delicate flavours of the wildflower-rich grazing of the South Downs so we recommend keeping it simple and letting the meat speak for itself.
Choose from a fillet end half leg (1.1kg min, serves 3-4) or whole leg (2.4kg min, serves 6-8).
This product is supplied ‘fresh-frozen’. After allowing our lamb to dry-age for 7 days we butcher, pack and freeze it in small batches to ensure it arrives in perfect condition. After unpacking it can be returned straight to the freezer, or placed in the fridge and allowed to defrost thoroughly before cooking. Once defrosted it should be treated as fresh and cooked within 5 days. Any meal made with our frozen lamb is perfectly safe to freeze.
To read more about our lamb producers, Camilla and Roly Puzey, and their stunning 800yr old farm at Devil's Dyke in the South Downs National Park visit our 'meet the producer' page.
£22.00 – £43.20
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