• Fresh Halal British Bone - In Leg of Lamb, 1.5 - 1.8KG - Onlinemeatshop.com
  • Fresh Halal British Bone - In Leg of Lamb, 1.5 - 1.8KG - Onlinemeatshop.com
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Vendor: Onlinemeatshop

Fresh Halal British Lamb Leg - Red Tractor Approved

£7.69
£7.69
Fresh Halal British Bone - In Leg of Lamb, 1.5 - 1.8KG - Onlinemeatshop.com
Fresh Halal British Lamb Leg - Red Tractor Approved

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  • Description
  • Serving Guide
  • Storage Handling
  • Nutritional Info
  • Recipe Ideas
  • Dishes
  • Product FAQs

OMS's whole leg of lamb is a single roasting joint from 100% lamb, Certified Halal and sold in 500g, 1kg, 2kg or 4kg packs. 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.

Leg of lamb: cuts and pack sizes

Order 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.

Bone-in or boneless: which should you choose?

Bone-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.

Cooking a whole leg of lamb

Roast 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.

Butcher's tip: score the fat cap in a diamond pattern so the seasoning reaches the meat below.

Storing and defrosting your lamb leg

Keep it refrigerated until ready to cook, and allow around 24 hours to defrost fully. Freeze it the day it arrives if you won't use it within a day or two, then thaw again in the fridge.

Pack sizes run from 500g up to a full 4kg leg, so you can match the size to the table: 500g-1kg for a small roast, 2kg for a family dinner, and 4kg for a larger gathering.

Keep this leg refrigerated until you're ready to use it, and allow around 24 hours for it to defrost fully. Once thawed, cook within a couple of days and avoid refreezing raw meat that has already been defrosted.

Typical values per 100 g raw: 209 kcal, 18.47 g protein, 14.42 g fat. Basis: a whole lamb leg (shank and sirloin), lean and fat together. Reference: USDA FoodData Central, "Lamb, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, choice, raw" (FDC 174372).

Roast leg with garlic and rosemary

Score the fat, stud with garlic, and roast the whole leg (500g-4kg) at 180°C until done to your liking.

Lamb biryani

Brown the 25-30g diced pieces, then layer with rice and spices for a slow-cooked biryani.

Grilled leg steaks

Marinate the 450-500g steaks and grill hot and fast for a quick midweek dinner.

The diced 25-30g and 50-60g pieces work well in biryani, curries and kebabs, while the 160-180g chunks suit slow-cooked stews. The whole leg roasts for a Sunday roast, and the 450-500g steaks grill well for a quick dinner.

Can I get this leg jointed into pieces instead of whole?

Yes, order it as 450-500g steaks, diced at 10-15g, 25-30g or 50-60g, or 160-180g chunks instead of the whole joint.

Do the jointed pieces come from the same leg?

Yes, all of the cut formats are prepared from the same leg of lamb as the whole joint.

Can I choose Fat-On or Fat-Off for the jointed pieces too?

Yes, every cut and pack option is available Fat-On or Fat-Off.

What if I want the joint whole for roasting?

Order the whole leg in 500g, 1kg, 2kg or 4kg packs, each a single piece at that weight.

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