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Leg of Lamb (shank off)

£11.19/Kg 8-9
1 x 2.75 Kg Legs / £30.77
Prime grass-fed British Lamb

Leg of lamb is a lot leaner and meatier than the shoulder, so you get more meat for your money.

A whole leg of lamb weighs about 2.5 kg and will feed eight people, but you can also divide it into two smaller roasting joints: the knuckle end and the fillet end (which has the best flavour).

Whole legs can also be sliced across, on or off the bone, into leg steaks for grilling or boned and rolled into an easy-to-carve roasting joint.

You can also butterfly this joint, for grilling or BBQs.

Leg of lamb is well suited for roasting and pot roasting as these methods bring out the aromatic flavour of the meat.

  • What's Delivered?

    Delivered in a plain plastic catering bag.

    The whole leg and the shank separately.

    Expect some natural discolouration of any surfaces that have been in contact with the air.

  • What do you need to do?

    Trim it a bit.

  • How long will prep take?

    5 minutes

  • Refrigeration

    3-5 days

    With fridge set at 1-4 °C


    Always wash your hands before and after you touch fresh meat. Do the same with any chopping boards you use. And make sure you wipe down any surfaces raw meat has been in contact with.


    Never let raw meat come into contact with other food in your fridge. And never – ever - let it come into contact with anything you'd eat straight from the fridge like ham, lettuce or cheese.

    Store it separately in the coldest bit of the fridge. Usually the bottom of the fridge near the back.

    Let the air circulate

    All fresh meat - except bacon or anything in a vacuum pack - needs circulating air so as not to spoil. It does much better in the fridge if it's not covered in plastic. Store it in a bowl and cover it with a paper towel or tea towel, well away from ready to eat foodstuffs

  • Freezing

    3-4 months

    Freeze meat as quickly as possible. Most of the damage to your meat is done when it's around the 0°C mark, because that's when the ice crystals are at their largest. These crystals puncture the meat so you lose some of the juices when it thaws.

    Once frozen your biggest problem is air

    Any frozen food in contact with the air will dry out and get freezer burn. So make sure anything you freeze is 100% airtight.

    The slower you thaw your meat the less juice is lost. Defrost it in the fridge.