Whole Lamb Leg
Whole Lamb Leg
All prices shown per whole lamb leg
2.5kg-3kg per whole leg (bone-in/fat on) depending on seasonality
Net weight varies per trim i.e bone-out/fat on/fat off
Cut from the hind leg of the lamb carcass, there's nothing to 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.
*Suitable for home freezing.
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Rich in nutrients and full of robust flavour, our halal grass fed lamb is a firm family favourite. Succulent steaks and juicy chops make for quick midweek suppers, while delicious roasting joints are the last word in tradition. Roll out a fabulous rack of lamb at your next dinner party to really wow your guests with a centrepiece that tastes every bit as good as it looks. All Healthy Halal lamb comes from free-range animals born and reared in our lush, sustainable West Country pastures. We assure reliably tenderness and depth of flavour.
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England
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Un-stunned, slaughtered by hand
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4 days, fresh
Keep Chilled, 1°C to 4°C
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Nutritionals per 100g: Energy 160 Kcal/ 666 kJ | Fat 11.1g, of which saturates 3.7g | Carbohydrates 0g, Of which sugars 0g | Fibre 0g | Protein 15g | Salt 0.11g
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Antibiotic free
Growth hormone free
Grass fed
Free to roam
No additives or added ingredients whatsoever
Locally sourced and ethically farmed
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Box- Recyclable
Paper Tape- Recyclable
Food Grade Tray- Recyclable
Gel Packs- plastic recyclable
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There's nothing like a simple, classic roast to bring out the best in your leg of lamb. Begin by searing the lamb all over in a very hot pan until it's golden brown and crisping up. Add a bit of flavour by making a few holes in the skin and pressing cloves of garlic and sprigs of rosemary into the meat. Sprinkle liberally with salt (crunchy lamb skin is delicious!) then roast in a 180˚C oven for about 50 minutes per kilo. When the joint has in internal temperature of 52˚C it'll be rare, 60˚C for medium. Remove from the oven and rest, wrapped in foil for at least 15 minutes. Serve with a generous dollop of punchy mint sauce, seasonal greens and crispy roasties cooked in beef dripping.
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At Healthy Halal we work with farmers who rear our lamb in a high-welfare system that allows them to eat a natural diet (to which their bodies are best adapted) and behave according to their instincts. We don't slaughter our lambs until they're at least eight months old and we don't force weight onto them by feeding them grains and concentrates. This means your grass fed leg of lamb will have well-developed muscle with a natural, palatable covering of sweet fat.