Lamb Haunches
LegsLamb · Legs
Lamb Haunches
The whole hind end — leg and chump together, on the bone.
Cut specification
| Animal | Lamb |
|---|---|
| Storage | Chilled |
| Cut | Leg |
| Bone | Bone-in |
| Preparation | Whole |
Pricing is commercial and quoted on request.
Cut to Your Specification
Competitive Trade Pricing
Chilled & Frozen
The whole hind end — leg and chump together, on the bone. We supply it within our Legs range under Lamb, to UK wholesale kitchens — restaurants, butchers and caterers. Typical uses include large-format roasting, spit and rotisserie work, carvery service and events where one joint has to feed a table.
What it is
The hindquarter taken as one piece, with the leg and the chump still joined. Ordering the haunch rather than the separate cuts keeps the chump attached, which is the part most often lost when a carcass is broken down quickly.
How it is prepared
Whole, split into leg and chump, or boned and rolled as one piece.
Cut specification
| Attribute | Detail |
|---|---|
| Animal | Lamb |
| Storage | Chilled |
| Cut | Leg |
| Bone | Bone-in |
| Preparation | Whole |
Typical trade use
Large-format roasting, spit and rotisserie work, carvery service and events where one joint has to feed a table. Roast on the bone. The chump end cooks faster than the leg, so it is worth positioning the joint accordingly rather than turning it blindly.
Ordering notes
Supplied chilled, vacuum-packed or on trays. Case quantities to suit your delivery schedule. Keep refrigerated and use within the date advised on delivery. Frozen supply available on request.
Browse the full Legs range or all Lamb cuts. Related cuts in the same range: Lamb Legs and Lamb Haunch Boneless. For roasting and carvery menus we also supply Lamb Best End. To confirm a specification or open a trade account, contact us.
Frequently asked questions
How is Lamb Haunches supplied?
Whole, split into leg and chump, or boned and rolled as one piece. Confirm the exact specification when you place your order.
What do trade buyers use Lamb Haunches for?
Large-format roasting, spit and rotisserie work, carvery service and events where one joint has to feed a table.
How does Lamb Haunches differ from Lamb Legs?
Within the Legs range, the two sit close together in the range, cut to slightly different specifications.
Cut specification, portion size and preparation notes are passed to our butchers exactly as you give them — we do not adjust or simplify them. Average unit weights vary from carcass to carcass; please confirm weights and case quantities when ordering.
