Lamb Leg (2.2/2.5 kg)

£50.00

London only. Order by 2pm for next day delivery
 
 

Product Description

ORIGINS AND CERTIFICATIONS:
Quality control at Nifeislife has become our mantra. We source all of our meat from one of the finest producers in the UK, HG Walter. We have tried and tested a lot of cuts and qualities and we believe in our suppliers and we like the "family" touch of HG Walter as they prepare, cut, wrap and pack their meats every day freshly for us and for you. As lamb is a seasonal product, HG Walter uses various breeds from different regions throughout the year, from a Cotswolds Suffolk Cross during the spring to a texel breed from Lanarkshire during the winter months and a superb Salt Marsh from Anglesey North Wales (which is possibly our favourite).

PRODUCT CHARACTERISTICS:
The leg of lamb is one of the most versatile and flavourfull cuts of the meat. Ideal for dinner parties, it will change the looks of your table. Lamb is also a rich source of protein and vitamins (A, B3, B6 and B12) and mineral (iron, zinc, phosphorous and calcium). Just a tip: lamb can be easily cooked in the oven... that's one pan less to clean!

HOW TO PRESERVE:
All our meats are cut in the morning and then sent directly to you. Preserve in the fridge up to 3 days. Suitable for freezing.

ON YOUR TABLE:
Why not try oven roasted lamb with rosemary, garlic, oil and salt? To make a perfect dinner serve it with roast potatoes and creamy spinach! Turn to Easter suggestions, when lamb becomes the key ingredient to the Italian kitchen. The leg of lamb is the perfect central piece to your table

WHICH ONE TO CHOOSE:
The leg of lamb is the largest cut of the whole animal and one of the most versatile. It is made up of several different muscles and bones, each with its own properties. Some cuts, like the lean and tender top round, are best cooked fast and served rare. This makes it an excellent choice for the grill. Other cuts, like the shank, have quite a bit of connective tissue and need to be cooked a long time in order to break down this connective tissue into tender collagen. This is the best cut for braising or making Osso Buco. But nothing beats a whole leg of lamb, cooked nice and medium rare, carved right at the table!