Lamb Legs

Whole bone-in legs of lamb, trimmed and ready for the oven or the spit. We supply it within our Legs range under Lamb, to UK wholesale kitchens — restaurants, butchers and caterers. Typical uses include roasts and carvery, spit roasting, and slow-cooked sharing dishes.

What it is

The hind leg, left on the bone. Lean, even-grained and firm, it carves cleanly and holds its shape through long cooking — the reason it has remained the standard roasting joint across the trade.

How it is prepared

Whole, halved at the shank or fillet end, chined, or boned and rolled. Tunnel boned for stuffing on request.

Cut specification

Typical trade use

It is also the cut most kitchens bone out themselves when they want their own kebab dice. Roast on the bone for flavour and moisture, or cook long and slow until it pulls. Rest properly before carving or the juice ends up on the board.

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 Leg Boneless and Lamb Leg Shank Off. 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 Legs supplied?

Whole, halved at the shank or fillet end, chined, or boned and rolled. Confirm the exact specification when you place your order.

What do trade buyers use Lamb Legs for?

Roasts and carvery, spit roasting, and slow-cooked sharing dishes.

How does Lamb Legs differ from Lamb Leg Boneless?

Within the Legs range, the main difference is bone-in versus boneless.

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.