Riverford Wicked Leeks

Lamb half leg 990g

Lamb half leg 990g


Availability: In stock


A generously sized half leg of lamb for your Sunday roast. We leave the bone in and as it roasts, the marrow melts out into the meat, seasoning it with natural flavour. You could also butterfly it for show-stopping grilling or barbecuing. Serves 4.

Delivered in insulated packaging to keep cool on your doorstep.

Producer profile

Meet one of our lamb farmers:


Remove the leg from the fridge at least an hour before cooking to allow it to come to room temperature. Rub the leg with oil and season it well with salt and pepper. Preheat your oven to a high heat, 220˚C/Gas 8. Roast the lamb for 20 mins, until golden brown all over. Reduce the heat to 180˚C/Gas 4 and continue to cook for another 30 mins. This should give you a medium blush to the meat. Remove from the oven, cover in foil and leave to rest for 20 mins before carving. If you have a meat thermometer then 52-54˚C is rare, 60-65˚C is medium and anything above is well done.

To get a bit more flavour into the meat you can cut 15-20 deep slits into the flesh and stud them with some sliced garlic cloves and rosemary leaves. A few crushed anchovy fillets work wonders with lamb too. For a good gravy, roast the leg on a trivet of onions, carrot, celery and stock. After resting the meat, strain the liquid and skim away the worst of the fat. It can be enlivened with a dash of Worcestershire sauce or a blob of sweet redcurrant jelly or Cumberland sauce.


Keep in the fridge below 5˚C. If you’re not going to eat it within a day or two, freeze your meat as soon as possible and always within the use by date. Once frozen, use within a month. Use on the day of defrosting.

Organic lamb farmer

The lamb comes from our producer group of small-scale organic farmers, who rear their animals to some of the highest welfare standards around. They are grass fed and enjoy an outdoor existence, reaching maturity naturally.

Riverford butchery

We choose traditional breeds, which we believe give better flavour. We carefully hang and butcher the meat ourselves, then mature it for extra flavour and tenderness.