Non-stunned Halal
Pasture-raised on UK farms
Temperature-controlled Woolcool packaging
Boneless lamb leg, marinated in-house and sold as a single joint per pack, ready for roasting or the grill. This lamb is Certified Halal, from animals slaughtered by the non-stunned method, Antibiotic-free and Growth hormone-free. Packs run 500g to 1kg, in flavours from Peri-Peri and Tandoori to a plain Steak Dry Rub.
What sizes and flavours does this boneless lamb leg come in?
This boneless leg arrives marinated in-house, and each pack holds a single piece rather than several smaller cuts. Pick a marinade from Steak & Chop, Peri-Peri, Tandoori, Tikka or Steak Dry Rub, in a 500g or 1kg pack, with the pack weight doubling as the joint's own weight.
How do I know this lamb leg is cooked through?
A probe reading around 60-65°C in the thickest part gives a pink-blushed medium, rising to 70°C for well done. Rest it under foil for 10-15 minutes before carving.
What if I don't have a meat thermometer?
Press the thickest part: it should spring back gently and the juices should run clear rather than pink before you rest and carve.
Is this a whole bone-in leg or already boned out?
This is the boneless version: the leg bone has already been removed, so what arrives is a single marinated joint you carve straight through rather than working around a bone. Each 500g or 1kg pack is that one piece, with the stated weight the actual weight of the joint you'll cook, and it can be frozen for up to 3 months if you're not cooking it right away.
Each pack is a single joint, so the pack weight is the serving weight: a 500g leg suits around 2 people as a weeknight roast, and a 1kg leg comfortably stretches to 4-5 at a Sunday table.
Slice any leftovers thinly for wraps or curry the next day rather than reheating the whole joint.
This lamb leg can be frozen for up to 3 months; freeze it on the day it arrives if you are not cooking within a day or two.
Thaw it fully in the fridge before cooking, and once defrosted, cook it promptly rather than refreezing.
Suits a Sunday roast leg of lamb, or cut into steaks and chops for the barbecue once marinated.
The Tandoori and Tikka marinades work well for a spiced lamb roast or skewered lamb tikka, while the Peri-Peri marinade suits grilled lamb steaks.
Butterflied on the grill
Open the joint out flat and grill or barbecue over medium heat, turning once, until the centre reaches your preferred doneness.
Slow-roasted whole
Keep the joint whole and roast low and slow, then rest well before carving into thick slices.
Sliced for wraps or curry
Cook the marinated leg, then slice thinly for lamb wraps or shred it into a quick curry base.
How do I know this lamb leg is cooked through?
Check the thickest part of the joint with a probe thermometer: around 60-65°C gives a pink-blushed medium, and 70°C is well done.
What if I don't have a thermometer?
Press the centre of the joint — it should spring back gently rather than stay dented, and the juices should run clear rather than pink.
How long should I rest it before carving?
Rest the joint under foil for 10-15 minutes once it is out of the oven or off the grill, so the juices settle back through the meat before you carve.
Why does a boneless leg cook differently to a bone-in one?
Without the bone, the joint is a more even thickness throughout, so it tends to cook through faster and more evenly than a bone-in leg of the same weight.