Knuckle Half Leg of Lamb

Weight: 1.4-1.6kg


Our local, farm-reared knuckle half leg of lamb is the classic wonderful Sunday roast, and a particular Easter favourite.  

The premium quality meat is lean and tender, with a crispy skin, and lends itself to all tastes on the scale of ‘pink to well done’.

The knuckle half leg weighs between 1.4-1.6kg, and will give 4-5 servings – if you can bear to share it!

  • Keep the meat covered for the first part of the roast – uncovering for the last 45 minutes should ensure the seasoned skin has a crispy crackle to it.
  • Add some redcurrant jelly as well as mint sauce to your meat juices for a deliciously different take on the classic lamb gravy.
  • For a taste of the Mediterranean, try a Greek Kleftiko which makes for an easy Sunday morning. Marinade overnight with garlic, herbs, cinnamon, lemon zest and olive oil.  In the morning, sit the lamb on a bed of potato pieces, drizzle the marinade over and seal up.  Slow roast the parcel for around 4 hours, or until you are ready, and the abundant lean meat will melt in your mouth.

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