Available for delivery:
Tuesday to Saturday
Bone-in Lamb leg - Roast to produce succulent, pink meat or slow-cook until the meat is falling off the bone. Top tip - Ask your butcher for it to be butterflied for a wonderful barbecue cut. Marinate overnight in olive oil, garlic, rosemary and chillies.
Please remove all paper wrapping from your meat and place it on a plate in the fridge away from cooked items. This allows air to circulate around it properly, helping to prolong shelf life.
Shelf life: Boneless - 3-4 days, Bone-In - 2-3 days. On arrival please see the labels for use by dates.
Vacuum-packed meat can be put straight in the fridge and has a longer shelf life.