All prices shown per kilogram

1kg per pack

Cut from the hind leg of the sheep carcass, there's nothing to beat a leg for robust flavour and super-succulent meat. With a thin layer of fat beneath the skin, gentle marbling throughout the meat, 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 juiceness to the meat.

*Suitable for home freezing.