Producer profile; meet our lamb farmer:
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.
How to cook half leg of lamb
Remove from the fridge 30 mins before cooking. Preheat the oven to 220˚C/Gas 7. Oil the lamb and season with plenty of salt and pepper. Roast for 20 mins. Reduce the heat to 180˚C/Gas 4. Cook for a further 20 mins per 500g for medium. Rest for 15 mins before serving.
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.
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.