British Leg of Lamb (Bone In) – Half Leg, serves 4–6

A half leg of lamb is one half of a full leg, cut on the bone, usually around 2kg and enough to serve 4 to 6. You get the deep, full-bodied flavour of a bone-in joint on a leg that fits a normal roasting tin and cooks faster than a whole one. Ours is British lamb, butchered by hand and delivered chilled, never frozen. Cooking for a bigger table? Choose our whole leg of lamb instead.

• British lamb leg on the bone for maximum flavour retention
• Ideal for roasting, slow-cooking, stews and curries
• Prepared by skilled butchers for consistent quality
• Naturally rich, distinctive lamb taste
• Suitable for family meals, gatherings, and Sunday roasts
• Complements rosemary, garlic, and classic British seasonings

Good lamb on the bone is getting harder to find on the high street, and the half leg is the cut that quietly disappears first. We keep it on the bone on purpose. The bone holds moisture through the roast and gives the meat a fuller flavour than a boneless joint ever will.

It is a proper Sunday roast without the size of a full leg: right for a family of four to six, quick enough for a weekend, and just as happy in a low, slow braise for stews, curries and tagines. Rosemary, garlic and anchovy are the classic partners, but it takes a Caribbean marinade just as well.

Part of our full British lamb range, butchered properly and delivered in chilled cool packs so it arrives in the condition it left us.

British leg of lamb, bone in — half leg This bone-in half leg of lamb is a classic British roasting joint, prepared by skilled butchers and ideal for a Sunday roast that serves around 4–6. Keeping the leg on the bone helps retain moisture and gives a deeper, fuller flavour through slow roasting. 

How to roast a bone-in leg of lamb Bring the lamb to room temperature for 30 minutes, then roast at 175°C (350°F) for about 20 minutes per 450g. For medium-rare, pull it at an internal 57 to 60°C, 63°C for medium, or 71°C for well done. Rest under foil for 15 minutes before carving, and remember the temperature keeps rising slightly as it rests.