Lamb Leg is cut from the upper leg. The fillet of the leg is a meaty cut with a great depth of flavour. It is perfect for slow-roasting. Its smaller size makes it more convenient than a full leg of lamb!
Our Lymefield Lamb is fully traceable. It is born and reared on Lymefield farm and the surrounding hillsides using traditional stockmanship methods. Find out more about our meat here.