This Yorkshire Dales leg of lamb is a staple in our butchers and the perfect joint of meat for any Sunday roast. We dry age our lamb for 10 days to bring out the full potential of the meat. Our master butchers then de-bone, roll and expertly tie the lamb on our butchers block for the ultimate easy carving joint of meat. With ample fat cover and a lean texture it really is the perfect roasting joint.
Cook with aromatic rosemary to further bring out the flavour in this joint of meat
Good to know
All Lamb sold at Kendalls is bought from local auctions (Skipton, Thirsk Otley, Pateley Bridge and Northallerton) and handpicked by our buyer Mr Nick Dalby to ensure the highest standards of animal welfare and quality. We strive to maintain a strong relationship with farmers in the surrounding area and only buy the best lamb available. The majority of lamb we buy is usually beltex or texel breeds which you will find roaming in fields of the Yorkshire Dales.