High Peak Spring Lamb Leg Fillet

High Peak Lamb

An alternative to buying lamb leg steaks, the leg fillet joint is an ideal roasting joint.

Here the lamb's leg is divided into the knuckle end and the fillet end, which gives this smaller roasting joint. 

You can identify the Spring Lamb with its lighter colour and delicate flavour opposed to the Hogget & Mutton with are both darker colour and have a more robust flavour. 

Suggested Serving size

A 1 kg joint will easily serve a family of four. 

Basic Cooking Guide

Roast on a tray of veg low and slow for a minimum of two hours. Serve with minty peas and new potatoes for a refreshingly special Sunday lunch. 


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