- Grass-fed Irish lamb
- Partially deboned for easy carving
- Shank bone left in for added flavour
est. weight 2.4kg leg
Our tender, rich Irish leg of lamb melts in the mouth, thanks to being expertly removed from the bone then reattached to produce a supreme depth of flavour. This also makes it effortless to carve at the table.
Remove all packaging and pat dry with kitchen paper. Allow 30-60 minutes for the meat to come to room temperature.
Pre-heat oven to 250°C / Fan 230°C / Gas 9.
Place the joint in a roasting tray, season salt and pepper. Sear meat for 15 minutes in the oven.
Reduce oven temperature to 190°C / Fan 170°C / Gas 5 and cook for:
Medium: 65-80 minutes (Internal temperature of meat: 55-60°C)
Well Done: 100-110 minutes (Internal temperature of meat: 65-70°C)
Remove from the oven and rest for at least 20 minutes in a warm place.
After resting, snip the strings, lift the meat off the bone. Slice and serve on hot plates.
We are The Butchers Block, an independent family-run established in 1975. We have become one of Ireland's most respected butchers, supplying our loyal customers, with the very best of Irish meat rating highly in provenance, welfare, and flavour.
Our shops across the country, pride themselves on their friendly service, passion for good food, and combined years of expertise help customers get the best out of their meat, whatever their requirements. We are extremely proud of how far we have come and continue to strive towards being the best.
Local Irish Farms
Our meat is predominantly sourced from small farms, as well as our own. We only select breeds that are known for yielding the best meat in the world, with all natural diets and slow growth producing excellent marbling and fat content, allowing a superior depth of flavour. Sustainability is also a priority among our farmers – livestock on these farms contribute to a biodiverse landscape contrary to the destructive nature associated with much larger scale farms.
We are notoriously picky
Only the best of the best makes The Butcher's Block grade. Decades of experience go into inspecting every single carcass. The knowledge that goes into examining the muscle tone, fat covering and marbling of each animal is what sets us apart. If our expert inspectors don’t judge it to be absolutely perfect, they turn it away at the door.
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