All of our lamb is sourced from the Yorkshire Dales. A true Yorkshire favourite, the leg is lean and tender. Delicious when cooked with rosemary and thyme for a Sunday roast with all the trimmings or marinated and barbecued .
It is a traditional cut from the hind leg. Our butchers trim the meat from the bone and then tie back on again. The bone adds flavour during roasting but is easily removed to make carving easy.