From our Sandbach counter
Leg of Lamb
£10.00
- Feeds 2Based on about 200g per adult
- Cut fresh to orderSuitable for home freezing
- Use within 3–4 days of deliveryKeep chilled in the fridge
- Approx. 500gButcher-cut, so weights vary slightly
A leg of lamb is a classic roasting joint, ideal for Sunday lunch, family gatherings and special occasions. Find leg of lamb at The Butcher’s Blade in Sandbach, Cheshire, for a traditional centrepiece with plenty of serving possibilities.How to roast: Season with garlic, rosemary and black pepper, then roast according to the joint’s weight and your preferred doneness. Rest before carving to help the juices settle and make serving easier.Perfect with: Roast potatoes, seasonal vegetables, mint sauce and gravy. Leftovers can be sliced into sandwiches, wraps or salads, or added to a shepherd’s pie-style dish.For a traditional roast from your local Sandbach butcher, a leg of lamb is a versatile choice for entertaining and family meals. Check the product guidance for storage and cooking.
Leg of Lamb from The Butchers Blade in Sandbach. Make this the starting point for a shared lunch, family dinner or a table with planned leftovers. Choosing a roasting cut is about more than the headline weight: the number of guests, bone and preparation all affect how it fits your meal. Check the product information before deciding on the selected size.
Choosing for your meal
Tell Lee how many people you are feeding and whether you want another meal from the leftovers. Confirm whether your chosen item is bone-in, boneless, rolled or stuffed if the listing does not say. Check that your roasting tin and oven can accommodate it. Cooking time varies with weight, preparation and appliance, so use the specific instructions rather than a single rule for every roast.
Serving ideas
Roast potatoes, seasonal vegetables and a suitable gravy are a useful starting point. Plan their oven space around the main dish and use resting time to finish the sides where appropriate. Any vegetables, stuffing or accompaniments are separate unless explicitly listed. Follow the label for thorough cooking where required, and plan prompt cooling and refrigeration of leftovers.
Vacuum packed or tray wrapped to lock in freshness
Local delivery orders travel chilled in an insulated cool box with ice packs.
Closed Sunday and Monday. Collect your order at the counter during these hours.
“Amazing! I’m slowly but surely chomping my way through this recently opened butcher’s stall. Steak burgers, chicken kiev, sausages all delish. The choice is unreal. Gluten free sausages and lamb burgers for my friend. See you later!”
View our Cooking & Safety Guide for safe temperatures and tips.
Need help with portions, storage or allergens? Ask Lee before ordering.
01270 691283From the kitchen
Cooking Leg of Lamb
Check the cut and weight with Lee and follow the product instructions. Use a clean thermometer rather than judging doneness by time alone. For poultry, pork, minced meat, sausages, rolled joints and mechanically tenderised meat, cook thoroughly: the centre should reach 70°C for 2 minutes, or 75°C for 30 seconds. Clean the thermometer before and after checking.
How to plan a Sunday roastLee’s tip
A Sunday showpiece
Make little slits all over the leg and push in garlic slivers and rosemary sprigs. Roast it on a bed of onions and rest well before carving.
What goes with it?
Rosemary roast potatoes, spring greens and homemade mint sauce. A Rioja or a Cabernet.
Want Lee’s personal recommendation? Ask him at the counter or call the shop. Always follow the product label and confirm allergens.