Leg of Lamb (Boneless)

Leg of Lamb — Boneless | Choose Your Size

All the flavour of a classic leg of lamb, none of the faff. Our boneless leg is taken from locally reared British lamb, boned out, rolled and tied by hand in our Staffordshire butchery. It cooks evenly, carves cleanly, and every slice is pure meat.

Available in three sizes: 1kg (serves 3–4), 1.5kg (serves 5–6), and 2kg (serves 7–8). Pick the one that suits your table.

Why You'll Love It

• Easy carving — no bone means neat, even slices with nothing wasted
• Rolled and tied by hand — holds its shape and cooks evenly throughout
• Locally reared British lamb — traceable, high welfare, full of flavour
• Three sizes — from a family Sunday roast to a full gathering

How to Cook

• Classic roast: Season generously with garlic, rosemary, and olive oil. Roast at 190°C for 25 minutes per 500g, plus 25 minutes extra for medium. Rest for 20 minutes before carving.
• Stuff it: Untie, spread with a stuffing of your choice — apricot, herb, or garlic and anchovy — then re-roll and tie before roasting.
• Slow roast: Cover and cook at 160°C for 3–3.5 hours until meltingly tender. Finish uncovered for the last 30 minutes.

Serve with roasted root vegetables, dauphinoise potatoes, and a good mint sauce. A meal worth gathering around.