Leg of Lamb Joint *** three size options

A very popular cut of our fine fresh British lamb, whether studded with rosemary, garlic, anchovies or lemon before roasting, or boned and stuffed, it will result in a superb Sunday lunch for the family.

Although a lamb has four legs, only the two hind legs produce the cut referred to as "leg of lamb." It is a large, lean, and tender cut and can be used whole or subdivided into smaller cuts, which can are usually cooked using dry heat methods, such as roasting. 

Nutrition information can be found below, and
here's a video of Gordon Ramsay cooking the perfect roast