A leg of lamb (2-2.5kg) cooked on the bone makes the perfect Sunday lunch. All of our lamb is certified Irish Lamb. A whole leg is ideal for serving large numbers, and yields plenty of lean, tender meat. It can be divided into two joints, the fillet and the shank.
With plenty to go around, a full leg of delicious Irish lamb is an ideal joint for a larger family meal or a dinner party.
The leftovers (if there are any!) make lovely sandwiches the next day or great salad meat. You can click on the 'Recipe and Serving Ideas' for a full list of lamb recipes but here is one of my favourites.
Cooking Tip: Lance flesh with a sharp knife and insert half cloves of garlic and sprig of rosemary into the incision. Seal all the lamb before roasting it in the oven to seal in those lovely juices.
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