Everyone’s favourite Sunday roasting joint, lamb leg is popular due to it’s dark, melt-in-the-mouth meat and meat-to-bone ratio, making this one easy to carve at the dinner table. Best for: Roasting
Our lambs are born in Spring as nature intended; arriving into the world with the first nip of luscious Somerset pasture growth. Slow to mature, they are raised purely on our farms herbs and grasses. Dry aged, slow grown, 100% grass and herb fed. Eve
Keep in original packaging & refrigerate. Remove from packaging & rest at room temperature before cooking.
Minimum 4 days
You can keep things simple by slowly roasting the leg whole, studded with garlic and rosemary, for dark, tender meat. For a centerpiece with a difference, try a sweet, nutty stuffing and drizzle over homemade Romesco sauce as in our super simple recipe that’ll show you how to easily stuff your lamb leg to perfection.
We acquired Fernhill farm in 1997 in a dilapidated state having been severely under-financed since the 1950’s - the buildings were