Organic Leg of Lamb (On The Bone)
3-Star Winner at the Great Taste Awards 2021
Cut from the hind leg of the lamb carcass, there's nothing to beat an organic leg of lamb for robust flavour and super-succulent meat. With a thin layer of fat beneath the skin, gentle marbling throughout the meat and gelatinous connective tissue between the muscles, this is a rewarding joint that's really easy to cook and makes a really satisfying centrepiece. Leaving the bone in adds flavour as the joint cooks and you get the added benefit of oozing, melty bone marrow adding further juiciness to the meat. You can cook the lamb with aromatic seasonings following this recipe!
If you prefer to cook without the bone, try our boneless organic leg of lamb.
- Delivered frozen
- 2.5kg, Serves 10
Lamb has a bit of a reputation for being a spring delicacy, but we think it should be enjoyed all year round! To make sure we have a constant supply of top-quality meat we've organised our lambing schedule to have lambs born twice a year. They'll feed from their mums for four months before moving on to a fully grass-fed system. Because they live a natural, free-range life our sheep produce substantial meat with really distinctive flavour.
Nutritionals per 100g: Energy 160 Kcal/ 666 kJ | Fat 11.1g, of which saturates 3.7g | Carbohydrates 0g, Of which sugars 0g | Fibre 0g | Protein 15g | Salt 0.11g
- Supplied: Insulated box at -18°C
- Freezing: Will arrive frozen, use by best before date on packaging
- Defrosted: Store between 0 - 5°C and use within 3-5 days
Delivery
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We deliver all around mainland Britain, excluding the Highlands and Islands. You will be able to choose your preferred delivery slot at checkout.
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We can deliver to you Tuesday to Saturday.
We will pick, pack and deliver your box the day you have requested.
For every order, we'll send you a text message on the morning it is due to be delivered.
Our courier will leave it in your requested safe place if you would prefer a contactless delivery.
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We have a minimum order of £40. There is no minimum order value or delivery charge if you collect from our farm shop
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Our Standard Delivery Charge is £5.95 (Tuesday to Friday). There is Free Delivery on Orders Over £100, Recieve your order Before 12 pm for £8.95. Saturday Delivery is £7.95
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No. You can leave a message with your order telling us where you would like to have your box placed. It would be best placed somewhere cool or at least in the shade – especially during the hotter months of the year. Our products will stay at the same temperature for up to 40 hours, so just make sure that you can pick up your order within that time.
Our couriers will send you a text message or email, whichever you prefer, giving you an hour slot when your box will arrive. If that doesn’t suit you, some options will be provided to make your delivery more convenient.
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Our products will stay frozen at the same temperature for up to 40 hours. Simply put them in your freezer after delivery or in your fridge if you want to defrost them and use them within the next few days.
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At Coombe Farm we believe in sustainability. And we live it. Regarding our packaging:
Eco-friendly
Your delivery box is made of 100% recycled paper and is 100% recyclable.
Delivered Frozen
To keep your order frozen we use ice packs which will retain a low temperature for a long period of time. Reuse them for a picnic or simply snip, empty the water and pop in your plastic recycling.Sustainably Insulated
We use paper pulp sheets to insulate the box. They are great for craft projects or can also simply be recycled with paper waste.
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You can cancel your order within two hours after your online purchase. We can not cancel an order after this period.
We hope that you enjoy our products. But if for any reason you are unhappy, please let us know why within 28 days of delivery, by sending us the batch number and the reason why you are disappointed with the product. Do not throw the product away as we may need to recall it to confirm the problem.
As your product is perishable, you will not be asked to return it for us for re-selling.
When we have looked at the evidence, we will then consider reimbursing you by means of a credit for a future order or resending the product. We will do our very best to respond as quickly as possible and try to resolve it.
Email to: [email protected], phone: 01460 279509
Product FAQs
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Delivery costs £5.95, Tuesday - Friday or is free for orders over £90. Saturday delivery is £7.95, If you need your order before 12pm on your selected delivery date please select our Pre 12 pm option, there is an additional charge for this service, (Weekday's £8.95 & Saturday £9.95)
Click and Collect is free. Use Discount code LOCAL10 for a 10% discount when collecting from the farm.
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Freezing is the most natural way of preserving food. And as here at Coombe Farm Organic we believe in slow-grown, healthy food, a form of preservation that doesn’t need artificial additives gets a big tick from us.
It also guarantees it will arrive with you in tiptop condition - confidently delivering fresh meat would be much more challenging.
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All of our meat is butchered in our in-house organic butchery by our small, experienced team.
You will find any product ingredients on the relevant product pages.
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Can't Find the Answer?
If you cannot find the answer to your question and would like to speak to someone contact us and we will be happy to help.
There's nothing like a simple, classic roast to bring out the best in your organic leg of lamb. Begin by searing the lamb all over in a very hot pan until it's golden brown and crisping up. Add a bit of flavour by making a few holes in the skin and pressing cloves of garlic and sprigs of rosemary into the meat. Sprinkle liberally with salt (crunchy lamb skin is delicious!) then roast in a 180˚C oven for about 50 minutes per kilo. When the joint has in internal temperature of 52˚C it'll be rare, 60˚C for medium. Remove from the oven and rest, wrapped in foil for at least 15 minutes. Serve with a generous dollop of punchy mint sauce, seasonal greens and crispy roasties cooked in beef dripping.
Reviews & ratings
Claire Malan
Posted 3 weeks ago
Vivienne Armitage
The leg of lamb was excellent. Full of flavour and very tender. I will certainly buy more of this. The leg of lamb was excellent. Full of flavour and very tender. I will certainly buy more of this.
Posted 3 weeks ago
Mrs Hurst
Excellent leg of lamb, so tasty and nicely tender (thanks to the husband not ruining it when cooking!!) Excellent leg of lamb, so tasty and nicely tender (thanks to the husband not ruining it when cooking!!)
Posted 1 month ago
Sara Date
So delicious and succulent lamb I’d thoroughly recommend it So delicious and succulent lamb I’d thoroughly recommend it
Posted 1 month ago
Rick Tucker
What a fabulous piece of meat. We had this for our Xmas lunch. Tender, succulent, so flavoursome. I said at the time this was the finest piece of lamb I'd ever eaten. What a fabulous piece of meat. We had this for our Xmas lunch. Tender, succulent, so flavoursome. I said at the time this was the finest piece of lamb I'd ever eaten.
Posted 4 months ago
david connelly
Defrosted over 2 days then roasted. Turned out full of flavour and very tender. Delicious. Defrosted over 2 days then roasted. Turned out full of flavour and very tender. Delicious.
Posted 4 months ago
Kirsty Mitchell
Delicious lamb, not too fatty and excellent flavour. Everyone raved about it. Will buy again. Delicious lamb, not too fatty and excellent flavour. Everyone raved about it. Will buy again.
Posted 4 months ago
Simon Glinn
This was my second purchase from Coombe Farm, after a best end of lamb a few weeks earlier, and it was similarly superb. The excellent organic and welfare provenance aside, yet again what impressed me most was the superb flavour and texture! It... This was my second purchase from Coombe Farm, after a best end of lamb a few weeks earlier, and it was similarly superb. The excellent organic and welfare provenance aside, yet again what impressed me most was the superb flavour and texture! It was a special occasion, with visiting dear friends from Ireland, who had married with no guests during lockdown, and a milestone birthday for one of them, too: it deserved something special. I defrosted the joint over 48 hours in a fridge, rubbed it with a blend of thyme, mint, cumin, garlic, paprika and olive oil, slow roasted for six hours on gas 3 with little white wine and water, and served with crunchy roast Maris piper spuds, a chick pea and onion purée, steamed vegetables, and a gravy made from the juices and a few other goodies. (Starters were blinis variously topped with fresh sage flower bud pesto, and hot smoked salmon on broad bean and dill hummus; dessert was baked apricots and plums with a fresh sheep’s yoghurt, honey and saffron icecream, roasted pistachios and sprigs of mint.) Really impressed with this meat; I’m awaiting delivery of a rib of beef for this weekend’s festivities!
Posted 11 months ago
Andrew John Buckle
We had this leg of lamb on Easter Sunday, sizzled at 230c for 30 minutes and then pot roasted in red wine on a very long slow cook for 4 hours at 150c. It was absolutely delicious. Great quality meat, flavoursome and stood up to the long cook... We had this leg of lamb on Easter Sunday, sizzled at 230c for 30 minutes and then pot roasted in red wine on a very long slow cook for 4 hours at 150c. It was absolutely delicious. Great quality meat, flavoursome and stood up to the long cook still moist at the end.
Posted 1 year ago
James Atkinson
Posted 1 year ago
Maggie Hands
Fabulous cut of meat. So tasty and not too fatty. We ate it on Xmas day and as there are only two of us had lots of left overs for Shepherds pie and curry. Would definitely recommend. Fabulous cut of meat. So tasty and not too fatty. We ate it on Xmas day and as there are only two of us had lots of left overs for Shepherds pie and curry. Would definitely recommend.
Posted 1 year ago
J A Catherwood
Posted 1 year ago
Karen Boughton
Perfect, perfect, perfect! Perfect, perfect, perfect!
Posted 1 year ago
Lynda Broom
One of the best joints we have eaten. We made slits in the skin and pushed rosemary, garlic and anchovy fillets inside. It made wonderful gravy. One of the best joints we have eaten. We made slits in the skin and pushed rosemary, garlic and anchovy fillets inside. It made wonderful gravy.
Posted 1 year ago
Jennifer Bishop
Family get together. Everyone commented on the meat and how delicious and tender it was. Family get together. Everyone commented on the meat and how delicious and tender it was.
Posted 1 year ago
Susan Atcheson
Posted 2 years ago
Simon Frederick
Posted 2 years ago
James Baglin
Excellent taste Excellent taste
Posted 2 years ago
Katie Hulse
Incredible leg of lamb - best ever tasted and tender. Incredible leg of lamb - best ever tasted and tender.
Posted 2 years ago
Leigh
The lamb was delicious... everyone commented on how tasty it was. The lamb was delicious... everyone commented on how tasty it was.
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