When you leave the bone in, it heats the marrow, which is rich in fats and other great flavours. These juices penetrate your lamb increasing the taste, juice and enjoyment levels. It also provides you with a bone for making stock.
New Season Spring Leg of Lamb (Bone In)
While a sensational centrepiece of the classic Sunday Roast, a leg of lamb is a tender, tasty and effortlessly elegant addition to any occasion.
To ensure it’s as fresh as when it left our store, your purchase is delivered in superior, eco-friendly insulated packaging, specifically designed for the transportation of temperature-sensitive goods.
A sensational centrepiece of the classic Sunday roast.
Our lamb is carefully selected by a dedicated farmer in Co. Kildare. He’s renowned for using traditional techniques and skilled craftmanship to consistently find the finest quality meat.
We dry age it in store ourselves for an additional 7-10 days, as this is the optimum length of time to mature the meat. This evaporates any excess moisture, resulting in a wonderful texture and unforgettable flavour.
While we don’t do what we do for awards, our great success is a source of pride for everyone that is responsible for it including our butchers, apprentices, cash-desk assistants, sales reps and van drivers. We are each humbled that you, our valued customers, continue to come back to us year upon year. So thank you.