Organic Leg of Lamb (On The Bone)

Cut from the hind leg of the lamb carcass, there's nothing to beat an organic leg of lamb for robust flavour and super-succulent meat. With a thin layer of fat beneath the skin, gentle marbling throughout the meat and gelatinous connective tissue between the muscles, this is a rewarding joint that's really easy to cook and makes a really satisfying centrepiece. Leaving the bone in adds flavour as the joint cooks and you get the added benefit of oozing, melty bone marrow adding further juiciness to the meat.

You can cook the lamb with aromatic seasonings following this recipe or with lemon, garlic, feta and roasted new potatoes with this recipe.

At The Organic Butchery we believe slow

growth is best, the lambs build heart immune systems and strong skeletons. All of this influences the way their meat tastes and cooks. This means that we don't slaughter our lambs until they're at least eight months old which means your organic lamb will have well-developed muscle with a natural, palatable covering of sweet fat.

If you prefer to cook without the bone, try our boneless organic leg of lamb. 

Minimum Shelf Life: 6 Days