Non-stunned Halal
Pasture-raised on UK farms
Temperature-controlled Woolcool packaging
A fresh halal British half lamb is one full side of the carcass — shoulder, loin, leg and rib together — supplied chilled as a single 7-9kg piece, typically around 8kg, never frozen. Certified Halal, every animal is slaughtered by the non-stunned method, Antibiotic-free and Growth hormone-free. Choose Fat-On or Fat-Off for curry, roasting or home butchery.
How to Cook a Half Lamb
Break the half into shoulder, leg, loin and rib joints, or simmer the shoulder into a lamb curry for 1.5-2 hours until it pulls from the bone. Roast the leg at around 180°C, allowing 25 minutes per 500g plus 20 minutes resting. Rib and loin cook faster at higher heat once separated.
Butcher's tip: bring the half to room temperature before cutting — cold fat is harder to portion cleanly.
Half Lamb or Whole Lamb: What's the Difference?
This listing is half a lamb carcass, not the whole animal — one long side supplied as a single 7-9kg piece. A whole lamb is sold as its own separate listing. Buying the half lets one household work through shoulder, leg, loin and rib without taking on a full carcass.
Storing Your Half Lamb
This half lamb arrives fresh and chilled, never frozen — keep it in the fridge and use within a few days, or portion and freeze it on the day it arrives. Thaw any frozen portions fully in the fridge, never at room temperature. Its 7-9kg size needs real fridge space — clear a shelf before it arrives.
Half Lamb FAQs
How Many People Does a Half Lamb Feed?
A 7-9kg half lamb yields enough bone-in meat across shoulder, leg, loin and rib for roughly 15-20 servings, best spread across two or three meals.
Each half lamb arrives as a single 7-9kg piece, typically around 8kg — enough bone-in meat across shoulder, leg, loin and rib to serve a large gathering over more than one meal.
For a family curry night, the shoulder alone from one half typically feeds 8-10 people; keep the leg and rib joints for a second meal.
Order one half lamb per big family occasion, or split it with another household if fridge and freezer space is tight.
This half lamb is supplied fresh and chilled, never frozen, so refrigerate it as soon as it arrives.
Portion it into joints before freezing any part you won't use within a few days, and thaw fully in the fridge rather than at room temperature.
Keep the whole 7-9kg piece well wrapped in the coldest part of the fridge until you're ready to break it down.
The shoulder suits a lamb curry, whether a UK-style curry house version or a South Asian bhuna or karahi built on bone-in pieces.
The leg roasts well as a Sunday joint or, spiced and skewered, works for Middle Eastern-style grilled lamb.
Rib and loin cuts suit quick grilling or pan-searing once separated from the half.
- Dice the shoulder for a slow-simmered lamb curry, browning the bone-in pieces first for a deeper base.
- Butterfly and marinate the leg, then grill or oven-roast it whole and rest well before carving.
- Roast the rib and loin sections at high heat for a faster joint alongside the slower-cooking shoulder.
How Many People Does a Half Lamb Feed?
A 7-9kg half lamb yields enough bone-in meat across shoulder, leg, loin and rib for roughly 15-20 servings, best spread across two or three meals rather than one sitting.
Is One Half Lamb Enough for a Family Gathering?
Yes — used across a curry, a roast and a grill over a weekend, one 7-9kg half comfortably covers a large extended family.
Should I Order a Half or a Whole Lamb?
A whole lamb is sold as its own separate listing; for most family-sized gatherings, a single half lamb's 7-9kg of meat is the more manageable amount to store and cook.
Does the 7-9kg Weight Include Bone?
Yes — the pack weight is bone-in, which is normal for a half carcass and affects how many boneless servings the piece ultimately yields.