Butcher

Halal Lamb Leg

Halal whole lamb leg, bone-in. Roast or slow-braise.

A 1.5kg bone-in lamb leg, prepared to hand-slaughter standards. Leg is leaner than shoulder, with long, even muscles, so it can be roasted pink and carved into neat slices, or cooked slowly until it falls apart. The bone helps it cook evenly and adds flavour to the pan juices. Roast it with garlic, rosemary and lemon for a Sunday or Eid table, or cut deep slashes into it and marinate it overnight in yoghurt, ginger, garlic and garam masala for a Pakistani raan. Cut off the bone, the meat makes chunky kebab or a Jordanian mansaf cooked in jameed. Leave it out of the fridge for an hour before roasting so the centre is not cold when it goes in.