{"title":"Halal Roasting Joints","description":"\u003cp\u003eHalal roasting joints for the oven. British Angus beef topside, silverside, eye of round, knuckle, chuck roll, rump, picanha, rolled tenderloin, fore rib, whole brisket and Thor's Hammer, plus Australian Wagyu topside.\u003c\/p\u003e\n\u003cp\u003eFor lamb and mutton, whole or boneless leg and shoulder; young goat whole leg and shoulder; and venison whole leg, rolled with or without the bone.\u003c\/p\u003e\n\u003cp\u003eTopside, silverside and eye of round are the lean carving joints. Fore rib, rump and picanha bring more fat and flavour. Shoulder, brisket and chuck roll want a long, slow roast. Each joint is cut to order by our halal butchers, vacuum-sealed and delivered nationwide in an insulated box.\u003c\/p\u003e","products":[{"product_id":"halal-mutton-leg","title":"Fresh Halal British Mutton Leg - Red Tractor Approved","description":"\u003cp\u003eThis whole mutton leg is a bone-in roasting and curry joint, Certified Halal and produced in the UK. It comes as a single piece in 500g, 1kg, 2kg or 4kg packs, or cut to order as steaks, diced or chunks, for a roast or a slow-cooked nihari.\u003c\/p\u003e\u003ch2\u003eHow This Leg Is Cut\u003c\/h2\u003e\u003cp\u003eOrder it whole, or cut to Steaks (450-500g), Diced (10-15g, 25-30g or 50-60g) or Chunks (160-180g). Diced and Chunks keep the bone in for deeper flavour, and every style is fat-on or fat-off in the same 500g to 4kg pack range.\u003c\/p\u003e\u003ch2\u003eIs This Mutton Leg Boneless or Bone-In?\u003c\/h2\u003e\u003cp\u003eLike any whole leg joint, the bone stays in, and that carries through to the Diced and Chunks styles too, both bone-in across the whole 500g-4kg range. The trade-off is worth it: bone bastes the meat through a long braise or a nihari, at the cost of an easier carve.\u003c\/p\u003e\u003ch2\u003eHow Much Mutton Leg Per Person?\u003c\/h2\u003e\u003cp\u003eA standard guide for bone-in leg is around 300g raw per person: the 500g pack suits 1-2 people, 1kg feeds 3-4, 2kg serves 6-7, and the 4kg piece feeds a table of 12 or more.\u003c\/p\u003e\u003ch2\u003eHalal Sourcing and Origin\u003c\/h2\u003e\u003cp\u003eEvery animal is slaughtered by the non-stunned method, Antibiotic-free and Growth hormone-free. 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Sold whole, it's also cut to order into steaks, diced pieces or chunks, Fat-On or Fat-Off. Packs run 500g up to 4kg, suited to slow braises, roasts and rich yakhni-style curries.\u003c\/p\u003e\u003ch2\u003eWhole Shoulder Versus Whole Leg?\u003c\/h2\u003e\u003cp\u003eShoulder has more connective tissue and fat than leg, so it rewards a long, moist cook rather than a quick roast. Packed from 500g to 4kg, this whole shoulder scales from a small braise to a family-sized yakhni pot in one order.\u003c\/p\u003e\u003cp\u003eLeg is usually carved in slices; shoulder, by contrast, is built to be cut to order — steaks, diced pieces or chunks, Fat-On or Fat-Off — so the same piece works for curry, stew or a slow roast.\u003c\/p\u003e\u003ch2\u003eCuts And Pack Sizes\u003c\/h2\u003e\u003cp\u003eYou can have the whole shoulder cut to order as steaks (150-180g) for grilling, or diced in three sizes — 10-15g for quick-cooking curries, 25-30g for everyday curry, or 50-60g for slower stews — plus chunks (160-180g) for kebabs and one-pot dishes. Choose Fat-On for extra richness or Fat-Off if you prefer it leaner.\u003c\/p\u003e\u003cp\u003ePacks run 500g, 1kg, 2kg or 4kg, so one cut scales from a midweek curry for two up to a full table's worth of yakhni.\u003c\/p\u003e\u003ch2\u003eStoring And Defrosting\u003c\/h2\u003e\u003cp\u003eOnce it arrives, keep the shoulder refrigerated and use it within a couple of days, or freeze it the day it arrives.\u003c\/p\u003e\u003cp\u003eGive it around 12 hours to defrost fully before cutting or cooking — the fridge works better here than room temperature.\u003c\/p\u003e","brand":"Onlinemeatshop","offers":[{"title":"Steaks (150-180G) \/ Fat-On \/ 500G","offer_id":62272028639619,"sku":null,"price":6.89,"currency_code":"GBP","in_stock":true},{"title":"Diced (10-15G) \/ Fat-On \/ 500G","offer_id":62272028672387,"sku":null,"price":6.89,"currency_code":"GBP","in_stock":true},{"title":"Diced (25-30G) \/ Fat-On \/ 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Choose Fat-On for a deeper roast or Fat-Off for a leaner one. The same leg is also available cut into steaks, diced or chunks for curries and skewers.\u003c\/p\u003e\u003ch2\u003eLeg of lamb: cuts and pack sizes\u003c\/h2\u003e\u003cp\u003eOrder it whole in 500g, 1kg, 2kg or 4kg packs, each a single joint. Prefer it ready-prepped as steaks (450-500g), diced (10-15g, 25-30g, 50-60g) or chunks (160-180g), Fat-On or Fat-Off.\u003c\/p\u003e\u003ch2\u003eBone-in or boneless: which should you choose?\u003c\/h2\u003e\u003cp\u003eBone-in suits roasting, since the bone holds the joint's shape and adds flavour; boneless carves more easily at the table. If you'd rather skip the whole joint, this leg is also cut into 450-500g steaks, diced portions or 160-180g chunks.\u003c\/p\u003e\u003ch2\u003eCooking a whole leg of lamb\u003c\/h2\u003e\u003cp\u003eRoast at 180°C, allowing about 25 minutes per 500g plus 20 minutes resting, until cooked to your liking. For biryani, brown the 25-30g diced pieces first, then simmer them with the rice and spices until tender.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eButcher's tip:\u003c\/strong\u003e score the fat cap in a diamond pattern so the seasoning reaches the meat below.\u003c\/p\u003e\u003ch2\u003eStoring and defrosting your lamb leg\u003c\/h2\u003e\u003cp\u003eKeep it refrigerated until ready to cook, and allow around 24 hours to defrost fully. 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Where leg is often roasted whole and carved at the table, this shoulder is better slow-roasted until it shreds, or braised into a curry or stew.\u003c\/p\u003e\u003cp\u003eThis shoulder is supplied cut to order, in packs from 500g up to 4kg, with the fat left on or trimmed off depending on how you plan to cook it.\u003c\/p\u003e\u003ch2\u003eCut Options, Trim and Pack Sizes\u003c\/h2\u003e\u003cp\u003eThis shoulder is cut to order as Steaks (150-180g), Diced (10-15g), Diced (25-30g), Diced (50-60g) or Chunks (160-180g) for skewers or stewing. Pick Fat-On for extra flavour and moisture through a slow cook, or Fat-Off for a leaner trim. 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Order it whole, or ask for it cut to order as steaks, diced pieces or chunks, fat-on or fat-off.\u003c\/p\u003e\u003ch2\u003eIs young goat leg the same as mutton leg?\u003c\/h2\u003e\u003cp\u003eNo. Mutton comes from a mature sheep, while this leg is 100% young goat meat from a younger animal — which is what gives it a milder, less gamey flavour and a shorter cooking time.\u003c\/p\u003e\u003cp\u003eIt's also cut bespoke to order, from a 500g portion up to a full 4kg leg, so you can size the joint to the dish rather than buying a whole mutton leg.\u003c\/p\u003e\u003ch2\u003eWhat cutting styles are available for young goat leg?\u003c\/h2\u003e\u003cp\u003eOrder it whole, or have it cut bespoke:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSteaks, 450-500g each\u003c\/li\u003e\n\u003cli\u003eDiced, in 10-15g, 25-30g or 50-60g pieces\u003c\/li\u003e\n\u003cli\u003eChunks, 160-180g, for slow braising\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eEvery style comes fat-on or fat-off, in 500g, 1kg, 2kg or 4kg packs.\u003c\/p\u003e\u003ch2\u003eHow should young goat leg be stored?\u003c\/h2\u003e\u003cp\u003eKeep it refrigerated until you're ready to cook, or freeze it straight away. 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Firm and richly flavoured, it can be roasted whole or ordered as steaks, diced pieces or chunks for stews, curries and skewers.\u003c\/p\u003e\u003ch2\u003eHow This Venison Leg Is Cut\u003c\/h2\u003e\u003cp\u003eOrder it whole for roasting, or cut to 450-500g steaks, 160-180g chunks, or diced into 10-15g, 25-30g or 50-60g pieces for curries and kebabs. Every option comes Fat-On or Fat-Off, so you can trim back or keep the fat cap for slow roasting.\u003c\/p\u003e\u003cp\u003ePacks run from 500g through 1kg and 2kg up to 4kg — each one a single piece at that weight.\u003c\/p\u003e\u003ch2\u003eDo You Get One Big Joint, or Something Easier to Cook?\u003c\/h2\u003e\u003cp\u003eOrdering a whole leg doesn't mean carving a joint at home. It's cut to order — whole for a roast, or as steaks, chunks or diced pieces ready for the pan.\u003c\/p\u003e\u003cp\u003ePack size sets the piece size too, scaling from a single 500g piece up to a 4kg pack for bigger roasts — so you choose how much carving to do.\u003c\/p\u003e\u003ch2\u003eStorage and Freezing\u003c\/h2\u003e\u003cp\u003eKeep this venison leg refrigerated at -2C to +4C and use it within the use-by date on the pack. 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It's Certified Halal, from animals slaughtered by the non-stunned method, Antibiotic-free and Growth hormone-free, and produced in the UK. Each leg weighs 1.2-1.5kg — plenty for a Sunday roast.\u003c\/p\u003e\u003ch2\u003eWhat You're Getting: A Bone-In Venison Haunch\u003c\/h2\u003e\u003cp\u003eThis is a Fresh Halal Venison Haunch On The Bone, rolled and tied with string — Fat-On if you want extra basting, Fat-Off for something leaner. Keep it refrigerated at -2C to +4C, and it's suitable for freezing for up to 1 month.\u003c\/p\u003e\u003ch2\u003eHow Much Should You Order?\u003c\/h2\u003e\u003cp\u003eA 1.2-1.5kg rolled leg feeds 4 to 6 people, with potatoes, vegetables and gravy alongside. There's only the one size, so if the table's bigger, order a second whole leg.\u003c\/p\u003e\u003ch2\u003eIt's Rolled — So Why Is There Still a Bone?\u003c\/h2\u003e\u003cp\u003e'Rolled' just describes how the joint is tied, not whether the bone stays in. This 1.2-1.5kg leg keeps its bone, held together with string so it roasts into shape. Whole is the only cutting style here, so it always arrives as the full bone-in haunch.\u003c\/p\u003e\u003ch2\u003eCooking and Carving It\u003c\/h2\u003e\u003cp\u003eRoast slowly, uncovered, at around 160C — about 25 minutes per 500g, plus a 20-minute rest. Carve in thin slices parallel to the bone, and turn any leftovers into a rich venison stew the next day. \u003cstrong\u003eButcher's tip:\u003c\/strong\u003e let the joint come up to room temperature before it goes in the oven.\u003c\/p\u003e","brand":"Onlinemeatshop","offers":[{"title":"Whole \/ Fat-On \/ 1.2-1.5KG","offer_id":62272036667779,"sku":null,"price":30.39,"currency_code":"GBP","in_stock":true},{"title":"Whole \/ Fat-Off \/ 1.2-1.5KG","offer_id":62272036700547,"sku":null,"price":34.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0521\/3745\/9891\/files\/BeefBrisketMince-2024-11-04T200047.835-163386.jpg?v=1753134069"},{"product_id":"halal-rolled-venison-leg","title":"Fresh Halal Rolled Venison Leg","description":"\u003cp\u003eThis Fresh Halal Rolled Venison Leg is a boneless, boned-and-rolled whole leg of venison, Certified Halal and produced in the UK. Supplied as a single 1.2-1.5kg joint, Fat-On or Fat-Off, it's built for oven roasting. Expect firm, dark venison meat that carves into neat, even slices once rested.\u003c\/p\u003e\u003ch2\u003eHow much venison leg do you need?\u003c\/h2\u003e\u003cp\u003eThe leg is sold whole at 1.2-1.5kg, a generous size for a family roast with meat left over for sandwiches or a curry the next day. As a rough guide, allow around 200g of raw boneless venison per person. For a bigger table, order two whole legs — this cut isn't sold in smaller portions.\u003c\/p\u003e\u003ch2\u003eIs this leg bone-in or boneless?\u003c\/h2\u003e\u003cp\u003eThis product is boned and rolled: the bone is removed before the joint is tied into a neat, even shape that carves straight across. OMS also lists a separate bone-in venison leg as its own product — this rolled joint is a distinct listing with its own 1.2-1.5kg pack size and Fat-On or Fat-Off preparation.\u003c\/p\u003e\u003ch2\u003eHow to cook a rolled venison leg\u003c\/h2\u003e\u003cp\u003eRoast low and slow: allow roughly 20-25 minutes per 500g at around 180C, basting or covering loosely with foil, until medium-rare. Rest for 15 minutes before carving to settle the juices. Carved thick, across the grain, it eats like a good venison steak: pink in the middle, richer at the edge.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eButcher's tip:\u003c\/strong\u003e score a Fat-On leg before roasting so the fat renders; brush a Fat-Off leg with oil first.\u003c\/p\u003e\u003ch2\u003eHalal sourcing and origin\u003c\/h2\u003e\u003cp\u003eEvery animal is slaughtered by the non-stunned method, Antibiotic-free and Growth hormone-free, and this venison leg is produced in the UK.\u003c\/p\u003e","brand":"Onlinemeatshop","offers":[{"title":"Whole \/ Fat-On \/ 1.2-1.5KG","offer_id":62272036340099,"sku":null,"price":32.69,"currency_code":"GBP","in_stock":true},{"title":"Whole \/ Fat-Off \/ 1.2-1.5KG","offer_id":62272036372867,"sku":null,"price":34.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0521\/3745\/9891\/files\/BeefBrisketMince-2024-11-04T183441.792-138914.jpg?v=1753134066"},{"product_id":"halal-boneless-mutton-leg","title":"Fresh Halal British Boneless Mutton Leg - Red Tractor Approved","description":"\u003cp\u003eThis Certified Halal British mutton leg comes boned out and ready to cook — the meat of a whole leg, no bone to carve around. Every animal is slaughtered by the non-stunned method, Antibiotic-free and Growth hormone-free. It's sold as steaks, dice, chunks, strips and mince, not as a single joint.\u003c\/p\u003e\u003ch2\u003eBoned Out: Fat-On or Fat-Off\u003c\/h2\u003e\u003cp\u003eIngredients are 100% British bone-out mutton leg, produced in the UK, with the leg bone removed before packing. Pick Fat-On for a thicker fat cap or Fat-Off for a leaner trim — both come from the same boned leg.\u003c\/p\u003e\u003ch2\u003eCuts, Trim and Pack Sizes\u003c\/h2\u003e\u003cp\u003eOrder it as 225-250g or 450-500g steaks, a 1cm Galbi-style steak, diced at 10-15g, 25-30g or 50-60g, in 160-180g chunks, 20-30g or 50-60g strips, or mince — each style Fat-On or Fat-Off, packed from 500g up to 4kg.\u003c\/p\u003e\u003ch2\u003eIs This the Same as a Bone-In Whole Leg?\u003c\/h2\u003e\u003cp\u003eIt starts life as the same whole leg, but the bone comes out before it reaches you — no bone-in whole leg here, only boned-out meat cut into styles such as 225-250g steaks or 50-60g dice, sliced or minced rather than carved off a joint.\u003c\/p\u003e\u003ch2\u003eCommon Questions\u003c\/h2\u003e\u003ch3\u003eThere's no bone — what should I do before cooking?\u003c\/h3\u003e\u003cp\u003eDefrost it fully first, allowing around 12 hours in the fridge, and it's ready straight from wrapper to pan since 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This Certified Halal beef knuckle is British Angus, Red Tractor Approved and produced in the UK, cut to order as steaks, dice, chunks, strips or mince, in packs from 500g to 4kg.\u003c\/p\u003e\u003ch2\u003eWhat kind of cut is beef knuckle?\u003c\/h2\u003e\u003cp\u003eKnuckle is a firm, close-grained leg muscle, carrying connective tissue and little external fat. That's why we dice or mince it rather than sell it whole.\u003c\/p\u003e\u003ch2\u003eIs beef knuckle the same as topside?\u003c\/h2\u003e\u003cp\u003eNo. Both come from the leg, but topside is leaner and smoother, while knuckle runs more sinewy. We don't sell it as a single joint — instead we cut it to order into steaks, dice, chunks, strips or mince, across 500g, 1kg, 2kg and 4kg packs.\u003c\/p\u003e\u003ch2\u003eHow is beef knuckle cut and packed?\u003c\/h2\u003e\u003cp\u003eYou'll only find it in these styles — never as a whole piece:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eGalbi Min Steak (1cm)\u003c\/li\u003e\n\u003cli\u003eDiced: 10-15g, 25-30g or 50-60g\u003c\/li\u003e\n\u003cli\u003eChunks: 160-180g\u003c\/li\u003e\n\u003cli\u003eStrips: 20-30g or 50-60g\u003c\/li\u003e\n\u003cli\u003eMince\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eEach comes Fat-On or Fat-Off, packed at 500g, 1kg, 2kg or 4kg.\u003c\/p\u003e\u003ch2\u003eHow long does beef knuckle need in a low oven?\u003c\/h2\u003e\u003cp\u003eDiced or chunked knuckle needs long, gentle heat — around 150°C for 2.5-3 hours, giving the connective tissue time to soften into a tender stew.\u003c\/p\u003e","brand":"Onlinemeatshop","offers":[{"title":"Galbi Min 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This Certified Halal British Angus cut arrives as a single 2-2.5kg piece, built for long, slow braising until the meat falls from the bone and the marrow melts into the sauce.\u003c\/p\u003e\u003ch2\u003eBone, Marrow and Meat in One Long Piece\u003c\/h2\u003e\u003cp\u003eThis is the whole beef shin: a single dense muscle wrapped tight around a marrow-filled leg bone, left long rather than cut into steaks or osso buco rounds. British Angus, it arrives as 1 bone-in piece per pack, weighing 2-2.5kg, with plenty of collagen to break down over hours of gentle heat.\u003c\/p\u003e\u003cp\u003eEvery animal is slaughtered by the non-stunned method, Antibiotic-free and Growth hormone-free.\u003c\/p\u003e\u003ch2\u003eIs Thor's Hammer Different From Ordinary Diced or Osso Buco Shin?\u003c\/h2\u003e\u003cp\u003eYes. Most butchers cross-cut the shin into rounds for osso buco or dice it for stewing; Thor's Hammer is left whole and uncut, the full length of bone left in as it comes off the leg. It is supplied only this way, as a single 2-2.5kg piece per pack.\u003c\/p\u003e\u003ch2\u003eStoring and Defrosting Thor's Hammer\u003c\/h2\u003e\u003cp\u003eKeep it refrigerated until you are ready to cook, and plan ahead if it arrives frozen: this piece needs around 12 hours to defrost fully in the fridge before it goes into the pot. Freeze it on the day it arrives if you are not cooking within a day or two, and always cook from fully thawed for even, gentle braising.\u003c\/p\u003e","brand":"Onlinemeatshop","offers":[{"title":"2-2.5KG","offer_id":62423512416643,"sku":null,"price":37.19,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0521\/3745\/9891\/files\/ChatGPT_Image_Dec_6_2025_11_43_29_AM.png?v=1765090811"},{"product_id":"halal-boneless-lamb-shoulder","title":"Fresh Halal British Boneless Lamb Shoulder - Red Tractor Approved","description":"\u003cp\u003eHalal boneless lamb shoulder is British lamb, Certified Halal, slaughtered by the non-stunned method. The bone comes out and the shoulder is cut to order into steaks, dice, strips or mince, packed from 500g to 4kg, fat-on or fat-off. It's the everyday shoulder cut for curries, biryani, kebabs and slow-cooked stews.\u003c\/p\u003e\u003ch2\u003eBoneless, Cut To Order\u003c\/h2\u003e\u003cp\u003eThis is 100% British lamb with the shoulder bone taken out, so every portion is muscle, not a joint to carve. Every animal is Antibiotic-free and Growth hormone-free, and it's prepared fat-on or fat-off. It's sold in packs from 500g up to 4kg, never as a single roasting joint.\u003c\/p\u003e\u003ch2\u003eIsn't This Just A Whole Bone-In Shoulder?\u003c\/h2\u003e\u003cp\u003eNo — a whole bone-in shoulder gets boned, rolled and tied for slicing after roasting, and that's not how this one is sold. This shoulder arrives boneless and cut to order: steaks, dice, strips, chunks or mince, packed from 500g to 4kg for portioned cooking rather than a whole joint.\u003c\/p\u003e\u003ch2\u003eHow It's Cut, Prepared And Packed\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteaks, 225-250g or 450-500g\u003c\/li\u003e\n\u003cli\u003eGalbi-style minute steak, cut to about 1cm thick\u003c\/li\u003e\n\u003cli\u003eDiced, 10-15g, 25-30g or 50-60g\u003c\/li\u003e\n\u003cli\u003eChunks, 160-180g\u003c\/li\u003e\n\u003cli\u003eStrips, 20-30g or 50-60g\u003c\/li\u003e\n\u003cli\u003eMince\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003ePick any style fat-on or fat-off, in 500g, 1kg, 2kg or 4kg packs.\u003c\/p\u003e\u003ch2\u003eCooking It: Biryani And Beyond\u003c\/h2\u003e\u003cp\u003eDiced shoulder is the classic base for a lamb biryani — brown it hard before it goes into the rice. Steaks and chunks work well in slow braises and curries, while mince makes koftas and kebabs. 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Fattier and slower to cook than leg, it rewards long, low-and-slow heat — think curry, stews or a pot roast. Buy it whole, or ask for steaks, dice or chunks to suit the dish.\u003c\/p\u003e\u003ch2\u003eWhich cuts and pack sizes does this shoulder come in?\u003c\/h2\u003e\u003cp\u003eOrder it whole, as 150-180g steaks, diced at 10-15g, 25-30g or 50-60g, or cut into 160-180g chunks — trimmed Fat-On or Fat-Off. Pack sizes run from a 500g pack up to 1kg, 2kg or 4kg, so one pack covers a single meal and a 4kg pack covers batch cooking or the freezer.\u003c\/p\u003e\u003ch2\u003eHow is shoulder different from a whole leg of lamb?\u003c\/h2\u003e\u003cp\u003eThey're not the same primal. Shoulder carries more running fat and connective tissue than leg, so it wants a long, low-and-slow cook rather than a fast roast. You'll find it across the same 500g to 4kg pack range, trimmed Fat-On or Fat-Off to suit your recipe.\u003c\/p\u003e\u003ch2\u003eHow much lamb shoulder do you need to order?\u003c\/h2\u003e\u003cp\u003eA 1kg pack is a solid starting point for a small family meal; for a curry night or a batch-cook, step up to the 2kg or 4kg pack. 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