Lamb Leg Bone In


A British favourite, with an abundance of lean, succulent meat ideal for a Sunday roast with all the trimmings and well suited to cooking with aromatic rosemary, this lamb leg with the bone in is sure not to disappoint. Skilfully prepared by our Master Butcher and left on the bone for maximum flavour, the impressive sweet taste reflects the quality of the lush pastures where our flocks mature on diets of natural grasses.

This plentiful whole lamb leg on the bone is of the finest quality and is perfect for Sunday lunches and special occasions alike, with generous helpings of rich, succulent meat on the bone for the best flavour. For the best finish, roast long and slow so the sweet meat can tenderise gradually and serve with traditional roast potatoes, homemade Yorkshire puddings, and fresh mint sauce.


Even the best meat still requires expert preparation, so we work with master butchers who ensure that our lamb is up to the exceptional standard you’ve come to expect from The Black Farmer.


The Black Farmer have been working with the best local suppliers since our inception. We source highest-quality lamb from the South West of England, which is fed on grass and free to graze the lush fields that abound in the area. By working with local produce and farmers, we promote and encourage a sustainable and ethical approach to meat eating, which reduces animal stress and lowers food miles as much as possible.


Product photography is representative only. Weights and portions will be as stated. 

Shop our other meat here.

SKU: 8412 Categories: ,
Experience the epitome of succulence and flavor with our Lamb Leg Bone-In at The Black Farmer. Sourced from ethically raised lambs, our bone-in leg of lamb showcases the finest quality and exceptional taste. Each cut is meticulously hand-selected, ensuring premium tenderness and juiciness. Whether you’re roasting, grilling, or braising, our Lamb Leg Bone-In promises a mouthwatering feast that will impress your guests and elevate your culinary creations. With its rich marbling and robust flavors, this cut is perfect for special occasions or Sunday family gatherings.
To maintain the freshness and quality of Lamb Leg Bone In, it is recommended to store it in the refrigerator at a temperature of 32°F to 40°F (0°C to 4°C). Wrap the lamb leg tightly in plastic wrap or place it in an airtight container to prevent exposure to air and odors. Properly stored, the Lamb Leg Bone In can be refrigerated for up to 3-4 days. If you wish to extend its shelf life, you can also freeze the lamb leg. Wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe bag or container. Frozen Lamb Leg Bone In can maintain its quality for approximately 6-9 months. When ready to use, thaw the lamb leg in the refrigerator before cooking for the best results.
This pack contains 1kg-2.5kg.
Your item will arrive in a 100% recycled box lovingly packed with FSC-certified shredded spruce from Britain and Sweden, natural sheep’s wool insulation and non-toxic chilled gel packs, all of which can be reused, composted or recycled. To recycle the gel packs, simply cut a corner and dispose of the contents through your normal domestic waste system, as the gel isn’t harmful to the environment. Better still, reuse them by storing in the freezer and chilling other products. The only component from our packaging that can’t be recycled are the foil liners which need to be go in household waste; the poly bags meat comes in needs to go in plastic recycling.


Here’s cooking instruction for Lamb Leg Bone In:

1. Preheat your oven to 350°F (175°C).
2. Take the lamb leg out of the refrigerator and let it come to room temperature for about 30 minutes.
3. Meanwhile, prepare any desired seasonings or marinade for the lamb leg. You can use a combination of herbs like rosemary, thyme, garlic, and olive oil.
4. Rub the seasonings or marinade all over the lamb leg, making sure to coat it evenly.
5. Place the lamb leg on a roasting rack inside a roasting pan, with the bone side down.
6. Place the roasting pan in the preheated oven and cook for about 20 minutes per pound (450 grams) of lamb. For example, if your lamb leg weighs 4 pounds (1.8 kg), you would cook it for approximately 1 hour and 20 minutes.
7. About halfway through the cooking time, baste the lamb leg with the pan juices to keep it moist and flavorful.
8. Use a meat thermometer to check the internal temperature of the lamb leg. For medium-rare, the temperature should reach 135-140°F (57-60°C), for medium, it should be around 145°F (63°C), and for well-done, it should reach 160°F (71°C).
9. Once the desired temperature is reached, remove the lamb leg from the oven and cover it loosely with foil. Let it rest for about 15 minutes to allow the juices to redistribute.
10. After resting, carve the lamb leg into slices and serve hot.

Remember, cooking times may vary depending on the size of the lamb leg and individual ovens, so it’s always a good idea to use a meat thermometer to ensure the lamb is cooked to your desired level of doneness. Enjoy your delicious roasted lamb leg!



Nutiritional information typical values per 100g,

as sold
Energy 206 kCal
Fat 15 g
of which saturates 5.9 g
Carbohydrate 0.1 g
of which sugars 0 g
Fibre 0 g
Protein 19 g
Salt 0.059 g

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