Leg of Lamb


A local leg of lamb is perfect for a family roast, or ask our butcher to butterfly it for the BBQ.
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Our South Downs leg of lamb is the perfect Sunday Roast – pricked with rosemary and garlic, with redcurrant jelly and mint sauce, it is one of the ultimate British meals. South Downs leg of lamb makes a great centrepiece for an Easter roast (recipe here). When you keep leg of lamb on the bone, you get more flavour and it stays more succulent, just make sure to rest the joint for at least 15 minutes before serving.
If you would like a larger leg of lamb, please do contact us as they can go up to 2kg in weight.
Producer Information

Different farms lamb at different times of the year, so with recent warm winters, we have had an extended season of Spring lamb, where texture and taste work perfectly. Later on in the year you get a more robust flavour and texture that suits eating in Autumn and Winter.

All our lamb comes from within the South Downs National Park where it feeds on the mixed herbs and grasses of the sloping Downs meadows. We source from individual farms where we can trace the quality, welfare and breeding to ensure the finest tasting local lamb.


Additional information


750g, 1kg, 1.5kg, 2kg


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