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Edenmoor
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Rated Excellent (8,000+ Reviews)Rated Excellent (8,000+ Reviews)
Leg of Lamb
Cooked Leg of Lamb Served With Sides
Enjoy Leg of Lamb For Dinner Or Sunday Lunch
Prepared Grass Fed Leg of Lamb

Grass Fed Leg of Lamb

The pinnacle cut for a classic Roast

From £29.70
Pick your size
  • Serves 4-5
    1kg Half Fillet End
    £29.70
  • Serves 5-6
    1.3kg Half Shank End
    £29.70
  • Serves 11-12
    2.5kg Whole Leg
    £60.05

Why we love this

  • Expertly Butchered
  • British Farms
  • Grass Fed & Finished

Meet Our Farmers

The meat itself was lovely, remarkably sweet. However, the cooking instructions are very poor. 30 minutes was far too short a time. It took over an hour..

Andrew

Edenmoor Quality

  • 100% Recyclable Packaging

    Packed in fully recyclable packaging to reduce waste

  • Sustainably Farmed

    Carefully selected products and sustainably farmed meat

  • Tracked & Next Day Delivery

    Delivered on the day of your choice

  • The pinnacle cut for anyone who loves a classic roast lamb dish. Leg of lamb on the bone is tender, delicious, and a real family favourite. It's one of those show-stopping joints that not only tastes amazing but looks sensational on the table too.

    We grow our lamb slowly, only ever feeding a diet of grass for the entirety of their lives, they take a little longer to finish and so, are classed as Hogget. The maturity of our Hogget creates a richer depth of flavour and marbling than you find in younger lamb.

    Recently voted "Best Leg of Lamb" for Sunday Roasts by Good Housekeeping's panel of experts. The taste testers said;

    "“Wow” is one word for this leg of lamb, with its crispy, caramelised skin and “incredibly tender” texture. The meat itself is well-seasoned, full of intense umami flavour and falls off the bone – a certified show-stopper."

  • Grass Fed Lamb

  • Remove all packaging and remove from fridge 30 minutes before cooking.

    Preheat oven at 180 degrees Celsius. Place the leg on a wire rack in a roasting dish.

    Cook the leg of lamb for approximately 30 minutes per 1/2 kg, regularly basting the joint with meat juices.

    For best results use a meat thermometer. Place the tip in the thickest part of the joint (not next to the bone), and the dial facing out of the oven. The target temperature is 54 degrees Celsius for rare, 60 degrees Celsius for medium, or 73 degrees Celsius for well done.

    Once cooked, rest the joint for 15-20 minutes before serving.

  • All of our meat is delivered frozen ready to pop straight into your freezer, once defrosted these can be kept in the fridge for up to 3 days.

  • Mainland UK

    • FREE - On orders over £150
    • £5.95 - Standard Next-Day & Named Day
    • £9.95 - Pre-12pm Next-Day & Named Day
    • £9.95 - Saturday Delivery

    Deliveries are made Tues-Sat, between 8am to 7pm.

    Highlands & Islands

    • £15.95 - Two Day Service

    Deliveries are made Weds-Fri, between 8am to 7pm.

    Delivery Information
    All meat is delivered frozen in insulated packaging specifically designed to keep your food safe in transit. Delivered in compostable and fully recyclable packaging.

    Next-day cut off time is typically 12 noon.

Thoughtfully delivered to your door

FAQs

Your questions answered, all in one place.

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  • Roast it on a wire rack at 180C for around 30 minutes per kg. For best results use a meat thermometer in the thickest part, away from the bone, aiming for 55C. Rest it for 20 minutes before carving. Take care not to overcook, as the leg is fairly lean.

  • Because our lamb is grown slowly on a grass-only diet, it takes a little longer to finish and is classed as hogget. The extra maturity gives a richer depth of flavour and more marbling than you find in younger lamb.

  • Yes. It was voted Best Leg of Lamb for Sunday roasts by Good Housekeeping's panel of experts, who praised its crispy, caramelised skin, incredibly tender texture and intense umami flavour.

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