Half Grass-Fed Lamb Leg
A favourite across Britain. For many the ultimate roast is a leg of lamb served with mint sauce of red currant jelly. Roaming the hills of Cumbria, our lambs have experienced lush spring grasses and hardy winters, creating quite possibly the best tasting lamb legs in Britain.
A Half leg of Lamb, perfect for a Sunday roast or cooking low and slow for a pulled Lamb dish.
Each Leg is approx. 1.2kg
**This product is frozen and vacuum packed as soon as it’s butchered. This helps to seal in flavour & keep the meat as fresh as the day it was butchered.**
Our Lamb hails from the Cumbrian hills, farmed by Gemma & Trevor Dobson and their army of toddlers who know more than we do about grazing!
In the stunning Eden Valley, they graze Dexter cattle, Tamworth pigs and their flock of Suffolk X Whiteface sheep. They are undergoing a huge re-seeding and regeneration of their land, planting grasses, herbs and legumes that will improve the soil, root structures and capture more carbon across their land. They also hope to increase and preserve their population of ground-nesting Curlews and Lapwings.
Eddy and I visited them this week to help sort the lambs and learn more about their regenerative practices. All while the British army range next door threw grenades and fired machine guns, it was our strangest (but one of the most fun) farm visits yet…