57 products
Legs
The leg is lamb’s principal roasting joint, supplied whole, boned, with the shank removed, or already diced and minced. This is the largest group in the Lamb range, running from a traditional bone-in roasting joint through to leg meat prepared as mince for koftas, burgers and ragu. Being the range’s largest single group, it covers both ends of a kitchen’s needs: a traditional roasting joint for a Sunday service, and ready-prepared mince or dice for faster, higher-turnover dishes.
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Cuts in this group
| Item | Typical use |
|---|---|
| Lamb Haunches | Whole haunch — larger roasting joint |
| Lamb Haunches — Boneless | Boned haunch — rolled joint |
| Lamb Legs | Standard leg joint — roasting |
| Lamb Legs — Boneless | Boned leg — even roasting and carving |
| Lamb Legs — Shank Off | Shank removed — neat oven-ready joint |
| Lamb Leg Shanks | Individual shanks — braising |
| Lamb Legs — Diced | Pre-diced leg meat — curries, casseroles, kebabs |
| Lamb Legs — Minced | Minced leg meat — koftas, burgers, ragu |
Frequently asked questions
What is the difference between Legs and Haunches?
Both are leg joints listed within the same group; Lamb Legs and Lamb Haunches cover the whole joint, with boneless, shank-off, diced and minced versions available alongside.
Is leg meat available as mince or dice for kitchens that don’t need a whole joint?
Yes — Lamb Legs — Diced and Lamb Legs — Minced are both prepared from leg meat for curries, kebabs and mince-based dishes.
Related categories
Legs sit within the wider Lamb category alongside Shoulders, the range’s other main roasting joint.