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Onlinemeatshop
Fresh Halal Rolled Venison Leg Bone-In
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- £30.39
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Fresh Halal Rolled Venison Leg Bone-In
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- Description
- Serving Guide
- Storage Handling
- Nutritional Info
- Recipe Ideas
- Dishes
- Product FAQs
A halal rolled venison leg is the whole bone-in haunch, trimmed and tied into a neat roasting joint. 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.
What You're Getting: A Bone-In Venison Haunch
This 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.
How Much Should You Order?
A 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.
It's Rolled — So Why Is There Still a Bone?
'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.
Cooking and Carving It
Roast 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. Butcher's tip: let the joint come up to room temperature before it goes in the oven.
Each rolled leg weighs 1.2-1.5kg, enough for 4 to 6 people around a roast dinner. If the gathering's bigger than that, order a second whole leg rather than stretching one joint too far.
Keep this leg refrigerated at -2C to +4C until you're ready to cook it. It freezes well too — suitable for up to 1 month — so freeze it on the day it arrives for the best results.
Typical values per 100 g (raw):
| Energy | 120 kcal |
|---|---|
| Protein | 22.96 g |
| Fat | 2.42 g |
Basis: deer (venison) meat. Reference: USDA FoodData Central, "Game meat, deer, raw" (FDC 173855).
Slow-Roasted Haunch: Roast at 160C, basting every 20 minutes until the outside turns deep, rosy medium.
Venison Stew: Shred leftover meat off the bone and simmer with root vegetables and red wine.
Herb-Crusted Leg: Rub the Fat-On leg with rosemary, garlic and juniper before roasting.
This bone-in leg is built for a traditional Sunday roast, or a slow venison pot roast with root vegetables. Shred it into a rich venison stew, or turn leftover slices into a venison ragu with pasta.
How do I carve a bone-in rolled venison leg?
Let it rest first, then untie the string section by section as you go, slicing in thin pieces parallel to the leg bone so each cut lifts away cleanly.
Should I remove the string before carving?
No — leave it on while roasting so the joint holds its shape, then cut the string away bit by bit as you carve rather than stripping it all off beforehand.
Which way should I slice the meat?
Slice across the grain in thin pieces, keeping the knife parallel to the bone so each slice comes away whole.
How do I know the leg has rested enough to carve well?
Give it around 20 minutes under loose foil once it's out of the oven; the juices settle and the meat firms up, making it much easier to carve neatly around the bone.