Non-stunned Halal
Sustainably managed UK countryside
Temperature-controlled Woolcool packaging
This venison leg is a 100% venison joint from the UK, Certified Halal, and supplied as a single piece per pack, from 500g up to 4kg. Firm and richly flavoured, it can be roasted whole or ordered as steaks, diced pieces or chunks for stews, curries and skewers.
How This Venison Leg Is Cut
Order it whole for roasting, or cut to 450-500g steaks, 160-180g chunks, or diced into 10-15g, 25-30g or 50-60g pieces for curries and kebabs. Every option comes Fat-On or Fat-Off, so you can trim back or keep the fat cap for slow roasting.
Packs run from 500g through 1kg and 2kg up to 4kg — each one a single piece at that weight.
Do You Get One Big Joint, or Something Easier to Cook?
Ordering a whole leg doesn't mean carving a joint at home. It's cut to order — whole for a roast, or as steaks, chunks or diced pieces ready for the pan.
Pack size sets the piece size too, scaling from a single 500g piece up to a 4kg pack for bigger roasts — so you choose how much carving to do.
Storage and Freezing
Keep this venison leg refrigerated at -2C to +4C and use it within the use-by date on the pack. If you won't cook it within a few days, freeze it on the day it arrives — it keeps well in the freezer for up to 1 month.
Pack size is the guide here, since each pack is a single piece at its stated weight. Choose the 500g or 1kg pack for a smaller roast or a couple of steak portions, the 2kg pack for a mid-sized gathering, or the 4kg pack for a full roast dinner or a large batch of curry.
Store this venison leg at -2C to +4C and use it by the date on the pack. It's suitable for freezing on the day it arrives, and keeps well in the freezer for up to 1 month.
The whole leg makes a centrepiece roast haunch, carved at the table for a Sunday-style dinner.
Diced venison suits a rich venison curry or a slow-cooked stew, and works well threaded onto skewers for kebabs.
The 450-500g steaks are suited to a simple pan-seared main, served with a red wine or juniper sauce.
Roast haunch: season the whole leg and roast low and slow, basting occasionally, then rest before carving into thin slices.
Venison curry: brown 25-30g diced pieces and simmer with spices and root vegetables until tender.
Pan-seared steaks: cook 450-500g steaks hot and fast in a heavy pan, two to three minutes a side, and rest before serving.
What should I do with the bone once the leg is carved?
Keep it and any trimmings for stock: simmer with vegetables, herbs and water for several hours to draw out flavour, then strain and freeze in batches for stews and gravies.
Can I use the bone and trimmings together for something more than stock?
Yes — roast the bone first for extra colour, then simmer it with the trim into a base for a rich venison ragu or gravy to serve alongside the carved meat.
What if I ordered steaks or diced venison instead of the whole leg?
Cuts like the 450-500g steaks or diced pieces come without a bone to deal with, so simply save any pan trimmings for a quick jus instead of a long stock.
How do I know when the stock is ready?
It's ready once the liquid has reduced and deepened in colour and coats the back of a spoon; strain it before freezing in batches for later use.