Whole Leg Of Lamb

A leg of lamb isn’t just a meal — it’s a statement. Rich, tender, and full of depth, it’s the kind of centrepiece that turns a Sunday lunch into something to remember. Revered by chefs for its flavour-packed muscles, it’s versatile enough to steak and sear, but when slow-roasted on the bone, the result is nothing short of exceptional — juicy, succulent, and full of that proper lamb flavour we all love.

At Hayes & Sons, we source only the finest British lamb, so when you roast one of our legs, you’re getting meat that’s been raised right  and it shows on the plate.

George’s Tip: Rub generously with garlic, rosemary, sea salt, and a touch of Dijon mustard. Roast low and slow at 160°C, then rest well. Serve with buttery mash, minted peas, and all the praise you'll undoubtedly receive.