Lamb Haunch Boneless

Hindquarter boned out and rolled — a single large joint with no waste. We supply it within our Legs range under Lamb, to UK wholesale kitchens — restaurants, butchers and caterers. Typical uses include carvery, buffet and function catering; also butterflied for large-format grilling.

What it is

The haunch with every bone removed and the meat rolled and netted. It gives one of the largest single boneless pieces on the carcass, which is why it suits banqueting and carvery over anything portioned at the pass.

How it is prepared

Rolled and netted, butterflied flat, or diced.

Cut specification

Typical trade use

Carvery, buffet and function catering; also butterflied for large-format grilling. Roast and rest well before carving. Even thickness through the roll means the slice is consistent from one end to the other.

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 Haunches and Lamb Leg 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 Haunch Boneless supplied?

Rolled and netted, butterflied flat, or diced. Confirm the exact specification when you place your order.

What do trade buyers use Lamb Haunch Boneless for?

Carvery, buffet and function catering; also butterflied for large-format grilling.

How does Lamb Haunch Boneless differ from Lamb Haunches?

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.