Description
Half Leg Of Lamb – Cut from the hind leg of the lamb carcass, there’s nothing to beat an organic half leg of lamb for robust flavour and super-succulent meat. With a thin layer of fat beneath the skin, gentle marbling throughout the meat and gelatinous connective tissue between the muscles, this is a rewarding joint that’s really easy to cook and makes a really satisfying centrepiece. Leaving the bone in adds flavour as the joint cooks and you get the added benefit of oozing, melty bone marrow adding further juiciness to the meat.
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