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Boneless Leg of Lamb

Encompassing all of the flavour of our traditional leg of lamb on the bone but with ease of super simple carving.

Our boneless leg of lamb is the perfect choice for a classic roast, a great option for those who like a slightly leaner and finer grained meat.

We grow our lamb slowly, only ever feeding a diet of grass for the entirety of their lives, they take a little longer to finish and so, are classed as Hogget. The maturity of our Hogget creates a richer depth of flavour and marbling than you find in younger lamb.

We recommend 4 portions per kg.

How to store

When your meat arrives simply pop it into your freezer.

When you have chosen what you would like for supper, simply pull those items out, drop them; still in their individual packaging into cool water, wait for 15 minutes and remove the packaging then get cooking. Larger joints and whole birds will require slightly more time to thaw.

You can of course gently thaw any items by leaving them in the fridge or at room temperature in your kitchen.

For more information about how to store Pipers Farm click here

Delivery information

There is a minimum order value of £30 for all orders.

UK Delivery
Standard delivery (delivered 8am - 6pm Tuesday - Saturday) - £4.95
Express delivery (delivered 8am -12pm Tuesday - Saturday) - £6.95
All orders over £100 qualify for free delivery

Please see our delivery page for information on all non UK mainland deliveries, including Scottish Highlands, Channel Islands, Isle of Man and Northern Island.

Customer Reviews

Boneless Leg of Lamb

Encompassing all of the flavour of our traditional leg of lamb on the bone but with ease of super simple carving.

Our boneless leg of lamb is the perfect choice for a classic roast, a great option for those who like a slightly leaner and finer grained meat.

We recommend 4 portions per kg.

How to store

When your meat arrives simply pop it into your freezer.

You can of course gently thaw any items by leaving them in the fridge or at room temperature in your kitchen.

For more information about how to store Pipers Farm click here

Delivery information

There is a minimum order value of £30 for all orders.

Scottish Highlands Delivery
Standard delivery (delivered 8am - 6pm - Tuesday - Saturday) - £9.95
All orders over £150 qualify for free delivery

Islands (Channel Islands, Isle of Man, Northern Island)
We deliver to the 'Islands' once per month.
Standard delivery (delivered 8am - 6pm) - £9.95
All orders over £150 qualify for free delivery
For delivery dates please visit our delivery page here

For further information regarding delivery, click here.

Customer Reviews

Cooking Tips & Recipes

Boneless Leg of Lamb

Medium - Rare

Preheat the oven to 180C. Place the boneless lamb in a roasting dish.

(For best results use a dial meat thermometer with the point in the centre of the joint and the dial facing out of the oven)

Roast for 20 minutes per 500g. You are aiming for an internal temperature of 55C.

Remove from oven, place on a carving board and allow to rest at room temperature for 20 minutes. The temperature will rise whilst resting and the joint should be blushing pink when you carve.

Cooking Tips & Recipes

Boneless Leg of Lamb

Medium - Rare

Preheat the oven to 180C. Place the boneless lamb in a roasting dish.

(For best results use a dial meat thermometer with the point in the centre of the joint and the dial facing out of the oven)

Roast for 20 minutes per 500g. You are aiming for an internal temperature of 55C.

Remove from oven, place on a carving board and allow to rest at room temperature for 20 minutes. The temperature will rise whilst resting and the joint should be blushing pink when you carve.

Boneless Leg of Lamb Recipes from Pipers Farm

Where is this cut taken from?

Like the shoulders, the legs of a lamb work hard, which means that this cut has a good, strong flavour. Leg of lamb is great roasted whole on the bone, or can some boneless. It’s a fairly lean muscle, so take care not to overcook it, or else it could end up quite dry. The classic lamb cut for a Sunday roast.