Jacob Lamb - Hogget - Leg
A classic roasting joint that needs little introduction. We grow our Jacob’s that extra bit longer into what’s known as hogget, to develop the richness of flavour in the meat whilst maintaining the tenderness of younger spring lamb. The extra growing time helps to balance the generous marbling found in this cut so you get that beautiful, buttery, melt in the mouth feel with every bite.
Our bone in cuts are available as full leg or half leg joints, either the fillet end or the shank end depending on your preference. Try studding with garlic and rosemary, plus a generous seasoning of salt and pepper then roasting until the meat is a beautiful blushing pink.