This juicy joint of lamb is perfect for roasting and one of the most popular choices for Sunday lunch, but that’s not all you can do with it. Pop it on the BBQ or slow cook it into a tender tagine, lamb leg is one of the most versatile cuts. We source our free-range lamb from a selection of Somerset farms, depending on availability and quality. Tom Eames is our main lamb farmer and maintains excellent husbandry standards which ensure strong, healthy livestock. All of our lamb matches our sourcing criteria of being grass and forage fed, free-range and reared in high-welfare conditions. Clare, Tom’s wife, is a livestock vet so she’s in the perfect position to keep a good eye on things.
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