Fresh Halal British Boneless Lamb Leg Marinated - Red Tractor Approved

Make a proper occasion meal with our In-House Marinated Boneless Lamb Leg (1.5–2kg) – trimmed, Halal, and seasoned by our butchers in your choice of flavour.
This juicy boneless leg is perfect for roasting, grilling or slow-cooking, and big enough to feed the family or a table of guests with ease.

Available Flavour Options

• Steak & Chop – Our Special
  Deep, savoury butcher’s blend with warm spices, garlic, ginger and chilli.

• Peri-Peri
  Zesty, mildly spicy and tangy – classic peri-peri style.

• Tikka Boti
  South Asian-inspired, with warm aromatic spices, chilli, ginger, garlic and a cosy “desi roast” flavour.

• Tandoori
  Smoky, earthy and vibrant with paprika, chilli, cumin, fenugreek and garam masala.

• Garlic & Herb
  Fragrant garlic and herbs for a softer, family-friendly flavour.

Allergy Advice (By Flavour)

Steak & Chop – Our Special – Contains:

• Soya (hydrolysed vegetable protein)

• Wheat (Gluten)

• Mustard

• Celery

• Sulphites (sodium metabisulphite / sulphur dioxide from lemon juice)

Peri-Peri – Contains:

• Wheat (Gluten)

Tikka Boti – Contains:

• Mustard (edible mustard oil)

• Contains colour E110 (Yellow 6)

Tandoori – Contains:

• Soya (hydrolysed soya protein)

• Mustard (mustard oil trace)

Garlic & Herb – Allergens:

• Recipe may vary. Always check the product label for exact allergens.

• Made in a kitchen where soya, wheat (gluten), mustard, celery and sulphites are also handled.

For anyone with allergies, always refer to the on-pack label for the most up-to-date and precise allergen information.

Cooking Guide

Preparation

• Remove the lamb leg from the fridge about 1 hour before cooking.

• Preheat oven to 180°C (fan 160°C) / 350°F.

Roasting (Carve & Slice)

1. Place the marinated lamb leg in a roasting tray with a splash of stock or water.

2. Cover loosely with foil and roast for around 1.5–2 hours, depending on your preferred doneness.

3. For a crispy outside, remove foil for the last 20–30 minutes.

4. Rest for 10–15 minutes before slicing to keep it juicy.

Slow-Cooking (Pull-Apart Style)

• Cook in a slow cooker with a little stock or water on low for 6–8 hours or high for 4–5 hours until tender and shreddable.

• Optionally finish in a hot oven for 15–20 minutes to crisp the outside.

Grilling (for butterflied pieces / thick steaks)

• Grill over medium–high heat for around 15–20 minutes per side, turning occasionally, then rest for 10 minutes before slicing.

Serving Suggestions

Serve with:

• Roast or mashed potatoes, wedges or rice

• Roasted or grilled vegetables, salad or couscous

• Mint sauce, yoghurt-mint dressing, chimichurri or gravy

Perfect for family gatherings, Eid, Sunday roasts, and festive celebrations.

Storage Information

• Refrigerate: Keep chilled at 0–4°C and cook by the “use by” date. Store cooked leftovers in an airtight container and use within 2 days.

• Freeze: Can be frozen (raw or cooked) for up to 3 months, well wrapped. Thaw in the fridge overnight before cooking or reheating.

Our In-House Marinated Boneless Lamb Leg (1.5–2kg) – Halal, Choice of Flavours gives you a big, impressive centrepiece joint with the flavour work already done – just cook, rest and serve.