Lamb Leg Boned & Rolled

Boneless Lamb Leg – Rolled or Butterflied for Easy Carving & BBQ Perfection

Our Boneless Lamb Leg is prepared with care here at Northfield Farm, your award-winning family butchers. By carefully boning and rolling the lamb leg, we create a compact, easy-to-carve roasting joint that’s perfect for family gatherings, Sunday roasts, or festive celebrations.

Alternatively, we can butterfly the leg – removing the bone and opening the meat into a flat, even rectangle. This method ensures the lamb cooks evenly and quickly, making it the ideal cut for summer BBQs or fast weekday roasts.

How to Cook Boneless Lamb Leg

• Rolled & Roasted: Preheat your oven to 220°C (200°C fan). Roast the lamb for 20 minutes to crisp the outside, then reduce the heat to 160°C (140°C fan) and cook for 20 minutes per 500g for medium-rare. Rest for at least 15 minutes before carving.
• Butterflied & Grilled/BBQ: Marinate with olive oil, garlic, rosemary, lemon, or Middle Eastern spices. Cook on a medium-hot barbecue or in a 200°C oven for 30-45 minutes, depending on thickness, until the lamb is caramelised outside but still tender and juicy within.

Our free-range, grass-fed lamb from Rutland and the East Midlands produces meat full of rich flavour, with a natural layer of fat that bastes the joint as it cooks.

Serving Suggestions & Pairings

• Try a simple marinade of olive oil, garlic, rosemary, and lemon juice for a classic flavour.
• For something different, use pomegranate molasses, cumin, coriander, and chilli for a Levantine-inspired feast.
• Pair with roasted vegetables, seasonal greens, or fresh salads.

Looking for more lamb inspiration? Explore our range of Lamb Shoulder, Barnsley Chops, and Lamb Burgers for your next family meal or BBQ spread.

Order Online or In-Store

Available for nationwide delivery, local collection, or from our Borough Market butchery and farm shop in Rutland. We can also pre-marinate your lamb leg to your specifications – simply let us know when you order.