When a butcher butterflies a leg of lamb, we simply remove the bone. Uniquely, this allows you to lay it out flat on a grill or barbeque. This helps it cook faster and more evenly and that makes it easier to carve and collect all the best bits.
New Season Spring Leg of Lamb Butterflied
A butterflied lamb has the leg bone removed so that you can lay it out flat. It not only cooks quicker, it also tastes nicer, carves easier and leaves little to waste.
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.
Cooks quicker, tastes nicer and carves easier.
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.