British Bone-In Leg of Lamb – Premium Traditional Roasting Joint

Beautifully tender, naturally lean and full of traditional flavour. Our British Bone-In Leg of Lamb is expertly prepared by our Warwick butchers for a magnificent Sunday roast or special family celebration.

Few roasting joints are quite as timeless as a beautifully cooked leg of British lamb.

With its wonderfully rich flavour, tender meat and impressive presentation, a traditional bone-in leg of lamb has been at the heart of British Sunday lunches for generations.

Our British Bone-In Leg of Lamb is carefully selected for quality and expertly trimmed and prepared by our skilled butchers at The Artisan Butcher in Warwick.

Naturally leaner than lamb shoulder, the leg offers a satisfying balance of tenderness and flavour, making it particularly well suited to traditional roasting and carving.

The bone adds character to the roasting juices, while the generous joint makes an impressive centrepiece for family gatherings and special occasions.

Whether you enjoy your lamb gently pink in the centre or prefer it cooked through, a carefully roasted leg delivers delicious results.

For a classic British Sunday lunch, roast with fresh rosemary, garlic and olive oil, then serve with golden roast potatoes, seasonal vegetables, mint sauce and a generous helping of homemade lamb gravy.

It's also a wonderful alternative to turkey or beef for Christmas dinner, Easter celebrations and other memorable family meals.

Premium British lamb. Traditionally prepared. Beautifully roasted and carved.

Why Choose Our British Bone-In Leg of Lamb?

• Premium British Lamb – carefully selected for quality, provenance and natural flavour.

• Traditional Bone-In Joint – an impressive centrepiece that produces rich roasting juices.

• Naturally Lean & Tender – a beautifully balanced roasting cut with excellent flavour.

• Perfect for Carving – ideal for serving generous slices around the family table.

• Versatile Roasting Options – suitable for different cooking preferences, from pink to well done.

• Classic British Flavour – delicious with rosemary, garlic, mint and seasonal vegetables.

• Expertly Prepared in Warwick – hand-cut and trimmed by our skilled butchers.

• Ideal for Entertaining – a traditional favourite for Sunday lunches and special occasions.

• Delicious Leftovers – perfect for sandwiches, salads, curries and homemade shepherd's pie.

Product Information

Product: British Bone-In Leg of Lamb

Cut: Leg of lamb

Origin: British

Preparation: Bone-in, hand-cut and trimmed

Flavour: Rich, savoury and traditionally lamby

Texture: Naturally lean and tender

Best Cooking Method: Traditional oven roasting

Supplied: Fresh, raw and ready to cook

Ingredients: British Lamb (100%)

Please select your preferred joint size from the available product options.

Butcher's Tip: For a traditional roast, make small incisions in the lamb and tuck in slivers of garlic and fresh rosemary. Rub with olive oil, season generously and roast until cooked to your preference. Rest the joint before carving to help retain its juices.

What Makes Our Bone-In Leg of Lamb Special?

A True British Roasting Classic

A leg of lamb is one of the great traditional British roasting joints.

It's a favourite for Sunday lunches, Easter celebrations and family gatherings because it combines excellent flavour with an impressive presentation.

A beautifully roasted leg, carved at the table and served with all the traditional accompaniments, is a meal worth looking forward to.

Bone-In for Traditional Flavour

Leaving the bone in place gives the joint its classic appearance and contributes character to the roasting juices.

These juices make a wonderful base for homemade gravy.

A bone-in leg also makes an attractive centrepiece for customers who enjoy traditional roasting and carving.

Naturally Lean and Tender

Leg of lamb is generally leaner than shoulder, with a fine texture that makes it particularly suitable for roasting and slicing.

When cooked carefully, the meat remains beautifully tender and full of natural flavour.

It's an excellent choice for customers who prefer neatly carved slices rather than pulled or shredded lamb.

Quality British Lamb

Our leg of lamb is prepared using carefully selected British lamb.

We believe quality sourcing and proper butchery are essential to a memorable roast.

From everyday family meals to important celebrations, we're proud to offer traditional British cuts prepared with care.

Perfect with Rosemary & Garlic

Lamb has a wonderful affinity with classic herbs and seasonings.

Fresh rosemary, garlic, thyme, lemon and olive oil all complement its natural flavour.

For a traditional British finish, serve with mint sauce, roast potatoes and rich lamb gravy.

Expertly Prepared by Our Warwick Butchers

Every leg of lamb is cut, trimmed and prepared in-store by our skilled butchers.

We take pride in providing quality roasting joints with the attention to detail customers expect from a traditional independent butcher.

Whether you're preparing a family Sunday lunch or planning a special occasion, we're always happy to offer advice on joint size and preparation.

Cooking Instructions – Perfect Roast Leg of Lamb

A bone-in leg of lamb is best roasted carefully, allowing the outside to develop a beautifully savoury crust while the meat cooks to your preferred finish.

Traditional Rosemary & Garlic Roast Leg of Lamb

Oven: 200°C / 180°C Fan / Gas Mark 6 initially, then reduce to 180°C / 160°C Fan / Gas Mark 4.

Suggested Ingredients:

• 1 British Bone-In Leg of Lamb

• 2 tablespoons olive oil

• Sea salt and freshly ground black pepper

• 4–6 garlic cloves

• Fresh rosemary

• 1 onion, roughly chopped

• 2 carrots, roughly chopped

• A little lamb stock or water

Method

1. Remove the lamb from its packaging and pat dry with kitchen paper.

2. Preheat the oven to 200°C / 180°C Fan / Gas Mark 6.

3. Using a sharp knife, make small incisions across the surface of the lamb.

4. Insert slivers of garlic and small sprigs of rosemary into the incisions.

5. Rub the joint with olive oil and season with salt and freshly ground black pepper.

6. Arrange the onion and carrots in a roasting tin and place the lamb on top.

7. Roast at the higher temperature for approximately 20 minutes to begin developing a golden exterior.

8. Reduce the oven to 180°C / 160°C Fan / Gas Mark 4 and continue roasting.

9. Check the thickest part of the meat with a food thermometer, avoiding contact with the bone.

10. Once the lamb has reached your chosen safe cooking temperature, remove it from the oven.

11. Rest loosely covered for approximately 20–30 minutes.

12. Carve into slices and serve with the roasting juices or homemade gravy.

Approximate Roasting Times

The following are broad estimates for a conventional bone-in leg of lamb, including the initial 20 minutes at the higher temperature.

These timings are indicative only. Joint shape, bone structure, starting temperature and oven performance can all affect cooking time.

Cooking Temperatures & Your Preferred Finish

For a conservative home-cooking approach, cook lamb to a core temperature of 75°C.

Some customers prefer whole roasting joints of lamb served pink. The suitability of a less-cooked finish depends on the cut, preparation, handling and who will be eating it. Customers seeking this finish should obtain specific food safety guidance, particularly when cooking for pregnant women, young children, older people or anyone with a weakened immune system.

Always use a reliable meat thermometer rather than relying on cooking time or colour alone.

Resting Your Lamb

Resting is an important part of preparing a good roast.

After cooking, place the lamb on a warm serving platter and cover loosely with foil.

Allow approximately 20–30 minutes for a large joint before carving.

This helps the juices settle and makes the meat easier to slice.

How to Carve a Bone-In Leg of Lamb

1. Place the rested lamb on a stable carving board.

2. Identify the direction of the bone and the natural grain of the meat.

3. Using a sharp carving knife, cut generous slices from the larger muscles.

4. Work carefully around the bone to remove the remaining meat.

5. Slice across the grain wherever possible.

6. Serve immediately with warm gravy.

Making Traditional Lamb Gravy

1. Remove the lamb from the roasting tin and allow it to rest.

2. Spoon off excess fat from the roasting juices.

3. Place the roasting tin over a gentle heat, if suitable.

4. Stir in a little flour to make a smooth paste.

5. Gradually add lamb stock, stirring continuously.

6. Simmer until the gravy reaches your preferred consistency.

7. Season to taste and strain if desired.

For extra richness, add a splash of red wine or a little redcurrant jelly.

Serving Suggestions

Traditional Sunday Roast Lamb

Serve with golden roast potatoes, seasonal vegetables, mint sauce and plenty of homemade lamb gravy.

A proper British family favourite.

Rosemary & Garlic Roast Lamb

Roast with fresh rosemary, garlic, olive oil and sea salt for a timeless flavour combination.

Lamb with Mint Sauce

A classic pairing that complements the rich natural flavour of British lamb.

Serve with buttered peas, roast potatoes and seasonal greens.

Lamb with Dauphinoise Potatoes

Pair carved roast lamb with creamy dauphinoise potatoes, tender green beans and a rich red wine gravy.

Perfect for a special family dinner.

Mediterranean Roast Lamb

Season with garlic, oregano, lemon and olive oil.

Serve with roasted vegetables, potatoes and a fresh Greek-style salad.

Lamb with Roasted Root Vegetables

Serve with honey-glazed carrots, roasted parsnips, beetroot and crispy potatoes.

Easter Roast Lamb

A traditional centrepiece for Easter Sunday, served with spring vegetables, new potatoes and fresh mint sauce.

Christmas Roast Leg of Lamb

For a delicious alternative to turkey or beef, serve a beautifully roasted leg of lamb with roast potatoes, Brussels sprouts, glazed carrots, red cabbage and rich gravy.

Roast Lamb Sandwiches

Use leftover lamb in crusty bread with salad leaves, mint sauce or a little mustard.

Homemade Shepherd's Pie

Finely chop or mince leftover cooked lamb and combine with onions, vegetables and gravy.

Top with creamy mashed potatoes and bake until golden.

Leftover Lamb Curry

Use leftover cooked lamb in a gently spiced curry with tomatoes, onions and warming spices.

A delicious way to make the most of your roasting joint.

Ingredients & Allergen Information

Ingredients:

British Lamb (100%).

Allergen Information:

No UK-regulated allergens are identified in the supplied ingredient declaration.

Please contact us before ordering if you have a food allergy or specific dietary requirement.

If preparing the lamb with marinades, sauces, stocks or accompaniments, check their individual ingredient and allergen declarations.

Storage & Food Safety

• Keep refrigerated according to the product label.

• Use by the date shown on the packaging.

• Store raw lamb separately from ready-to-eat foods.

• Wash hands, utensils and preparation surfaces thoroughly after handling raw meat.

• Use a reliable food thermometer to check cooking temperatures.

• Refrigerate cooked leftovers promptly, ideally within two hours.

• Consume refrigerated leftovers within 48 hours or freeze promptly.

• Follow the product label for freezing and defrosting instructions.

• Defrost frozen lamb thoroughly in the refrigerator before cooking.

Quality British Lamb from Your Warwick Butcher

At The Artisan Butcher, we believe a great Sunday roast starts with the quality of the joint.

Our British Bone-In Leg of Lamb is carefully selected and expertly prepared to deliver the flavour, tenderness and presentation our customers expect.

Whether you're gathering the family for Sunday lunch, celebrating Easter or preparing a special Christmas meal, this traditional roasting joint is always an excellent choice.

From carefully trimmed lamb joints to premium British beef, free-range poultry and handmade sausages, we take pride in offering quality meat prepared with traditional butchery skills.

Christmas 2026 Click & Collect – The Artisan Butcher, Warwick

Our British Bone-In Leg of Lamb makes a wonderful alternative Christmas roast, combining traditional flavour with an impressive centrepiece for the festive table.

Serve with rosemary, garlic, golden roast potatoes and all your favourite Christmas accompaniments.

It's also a delicious choice for Boxing Day gatherings and family celebrations throughout the festive season.

Christmas 2026 Collection Dates & Opening Hours

• Tuesday 22nd December: 8.00am – 3.00pm

• Wednesday 23rd December: 8.00am – 3.00pm

• Thursday 24th December (Christmas Eve): 8.00am – 12.00 noon

Collection Address:

The Artisan Butcher
49 Brook Street
Warwick
Warwickshire
CV34 4BL

Important Christmas Collection Information

• Christmas pre-orders are available for Click & Collect only.

• Please select your preferred collection date and time at checkout.

• Collect your lamb alongside your Christmas meats and festive accompaniments.

• We recommend ordering early to secure your preferred joint size and collection slot.

Outside our Christmas collection arrangements, local home delivery is available within 12 miles of our Warwick shop, subject to our usual delivery terms.

Your Local Independent Butcher in Warwickshire

At The Artisan Bu

British Bone-In Leg of Lamb – Premium Traditional Roasting Joint

Beautifully tender, naturally lean and full of traditional flavour. Our British Bone-In Leg of Lamb is expertly prepared by our Warwick butchers for a magnificent Sunday roast or special family celebration.

Few roasting joints are quite as timeless as a beautifully cooked leg of British lamb.

With its wonderfully rich flavour, tender meat and impressive presentation, a traditional bone-in leg of lamb has been at the heart of British Sunday lunches for generations.

Our British Bone-In Leg of Lamb is carefully selected for quality and expertly trimmed and prepared by our skilled butchers at The Artisan Butcher in Warwick.

Naturally leaner than lamb shoulder, the leg offers a satisfying balance of tenderness and flavour, making it particularly well suited to traditional roasting and carving.

The bone adds character to the roasting juices, while the generous joint makes an impressive centrepiece for family gatherings and special occasions.

Whether you enjoy your lamb gently pink in the centre or prefer it cooked through, a carefully roasted leg delivers delicious results.

For a classic British Sunday lunch, roast with fresh rosemary, garlic and olive oil, then serve with golden roast potatoes, seasonal vegetables, mint sauce and a generous helping of homemade lamb gravy.

It's also a wonderful alternative to turkey or beef for Christmas dinner, Easter celebrations and other memorable family meals.

Premium British lamb. Traditionally prepared. Beautifully roasted and carved.

Why Choose Our British Bone-In Leg of Lamb?

• Premium British Lamb – carefully selected for quality, provenance and natural flavour.

• Traditional Bone-In Joint – an impressive centrepiece that produces rich roasting juices.

• Naturally Lean & Tender – a beautifully balanced roasting cut with excellent flavour.

• Perfect for Carving – ideal for serving generous slices around the family table.

• Versatile Roasting Options – suitable for different cooking preferences, from pink to well done.

• Classic British Flavour – delicious with rosemary, garlic, mint and seasonal vegetables.

• Expertly Prepared in Warwick – hand-cut and trimmed by our skilled butchers.

• Ideal for Entertaining – a traditional favourite for Sunday lunches and special occasions.

• Delicious Leftovers – perfect for sandwiches, salads, curries and homemade shepherd's pie.

Product Information

Product: British Bone-In Leg of Lamb

Cut: Leg of lamb

Origin: British

Preparation: Bone-in, hand-cut and trimmed

Flavour: Rich, savoury and traditionally lamby

Texture: Naturally lean and tender

Best Cooking Method: Traditional oven roasting

Supplied: Fresh, raw and ready to cook

Ingredients: British Lamb (100%)

Please select your preferred joint size from the available product options.

Butcher's Tip: For a traditional roast, make small incisions in the lamb and tuck in slivers of garlic and fresh rosemary. Rub with olive oil, season generously and roast until cooked to your preference. Rest the joint before carving to help retain its juices.

What Makes Our Bone-In Leg of Lamb Special?

A True British Roasting Classic

A leg of lamb is one of the great traditional British roasting joints.

It's a favourite for Sunday lunches, Easter celebrations and family gatherings because it combines excellent flavour with an impressive presentation.

A beautifully roasted leg, carved at the table and served with all the traditional accompaniments, is a meal worth looking forward to.

Bone-In for Traditional Flavour

Leaving the bone in place gives the joint its classic appearance and contributes character to the roasting juices.

These juices make a wonderful base for homemade gravy.

A bone-in leg also makes an attractive centrepiece for customers who enjoy traditional roasting and carving.

Naturally Lean and Tender

Leg of lamb is generally leaner than shoulder, with a fine texture that makes it particularly suitable for roasting and slicing.

When cooked carefully, the meat remains beautifully tender and full of natural flavour.

It's an excellent choice for customers who prefer neatly carved slices rather than pulled or shredded lamb.

Quality British Lamb

Our leg of lamb is prepared using carefully selected British lamb.

We believe quality sourcing and proper butchery are essential to a memorable roast.

From everyday family meals to important celebrations, we're proud to offer traditional British cuts prepared with care.

Perfect with Rosemary & Garlic

Lamb has a wonderful affinity with classic herbs and seasonings.

Fresh rosemary, garlic, thyme, lemon and olive oil all complement its natural flavour.

For a traditional British finish, serve with mint sauce, roast potatoes and rich lamb gravy.

Expertly Prepared by Our Warwick Butchers

Every leg of lamb is cut, trimmed and prepared in-store by our skilled butchers.

We take pride in providing quality roasting joints with the attention to detail customers expect from a traditional independent butcher.

Whether you're preparing a family Sunday lunch or planning a special occasion, we're always happy to offer advice on joint size and preparation.

Cooking Instructions – Perfect Roast Leg of Lamb

A bone-in leg of lamb is best roasted carefully, allowing the outside to develop a beautifully savoury crust while the meat cooks to your preferred finish.

Traditional Rosemary & Garlic Roast Leg of Lamb

Oven: 200°C / 180°C Fan / Gas Mark 6 initially, then reduce to 180°C / 160°C Fan / Gas Mark 4.

Suggested Ingredients:

• 1 British Bone-In Leg of Lamb

• 2 tablespoons olive oil

• Sea salt and freshly ground black pepper

• 4–6 garlic cloves

• Fresh rosemary

• 1 onion, roughly chopped

• 2 carrots, roughly chopped

• A little lamb stock or water

Method

1. Remove the lamb from its packaging and pat dry with kitchen paper.

2. Preheat the oven to 200°C / 180°C Fan / Gas Mark 6.

3. Using a sharp knife, make small incisions across the surface of the lamb.

4. Insert slivers of garlic and small sprigs of rosemary into the incisions.

5. Rub the joint with olive oil and season with salt and freshly ground black pepper.

6. Arrange the onion and carrots in a roasting tin and place the lamb on top.

7. Roast at the higher temperature for approximately 20 minutes to begin developing a golden exterior.

8. Reduce the oven to 180°C / 160°C Fan / Gas Mark 4 and continue roasting.

9. Check the thickest part of the meat with a food thermometer, avoiding contact with the bone.

10. Once the lamb has reached your chosen safe cooking temperature, remove it from the oven.

11. Rest loosely covered for approximately 20–30 minutes.

12. Carve into slices and serve with the roasting juices or homemade gravy.

Approximate Roasting Times

The following are broad estimates for a conventional bone-in leg of lamb, including the initial 20 minutes at the higher temperature.

These timings are indicative only. Joint shape, bone structure, starting temperature and oven performance can all affect cooking time.

Cooking Temperatures & Your Preferred Finish

For a conservative home-cooking approach, cook lamb to a core temperature of 75°C.

Some customers prefer whole roasting joints of lamb served pink. The suitability of a less-cooked finish depends on the cut, preparation, handling and who will be eating it. Customers seeking this finish should obtain specific food safety guidance, particularly when cooking for pregnant women, young children, older people or anyone with a weakened immune system.

Always use a reliable meat thermometer rather than relying on cooking time or colour alone.

Resting Your Lamb

Resting is an important part of preparing a good roast.

After cooking, place the lamb on a warm serving platter and cover loosely with foil.

Allow approximately 20–30 minutes for a large joint before carving.

This helps the juices settle and makes the meat easier to slice.

How to Carve a Bone-In Leg of Lamb

1. Place the rested lamb on a stable carving board.

2. Identify the direction of the bone and the natural grain of the meat.

3. Using a sharp carving knife, cut generous slices from the larger muscles.

4. Work carefully around the bone to remove the remaining meat.

5. Slice across the grain wherever possible.

6. Serve immediately with warm gravy.

Making Traditional Lamb Gravy

1. Remove the lamb from the roasting tin and allow it to rest.

2. Spoon off excess fat from the roasting juices.

3. Place the roasting tin over a gentle heat, if suitable.

4. Stir in a little flour to make a smooth paste.

5. Gradually add lamb stock, stirring continuously.

6. Simmer until the gravy reaches your preferred consistency.

7. Season to taste and strain if desired.

For extra richness, add a splash of red wine or a little redcurrant jelly.

Serving Suggestions

Traditional Sunday Roast Lamb

Serve with golden roast potatoes, seasonal vegetables, mint sauce and plenty of homemade lamb gravy.

A proper British family favourite.

Rosemary & Garlic Roast Lamb

Roast with fresh rosemary, garlic, olive oil and sea salt for a timeless flavour combination.

Lamb with Mint Sauce

A classic pairing that complements the rich natural flavour of British lamb.

Serve with buttered peas, roast potatoes and seasonal greens.

Lamb with Dauphinoise Potatoes

Pair carved roast lamb with creamy dauphinoise potatoes, tender green beans and a rich red wine gravy.

Perfect for a special family dinner.

Mediterranean Roast Lamb

Season with garlic, oregano, lemon and olive oil.

Serve with roasted vegetables, potatoes and a fresh Greek-style salad.

Lamb with Roasted Root Vegetables

Serve with honey-glazed carrots, roasted parsnips, beetroot and crispy potatoes.

Easter Roast Lamb

A traditional centrepiece for Easter Sunday, served with spring vegetables, new potatoes and fresh mint sauce.

Christmas Roast Leg of Lamb

For a delicious alternative to turkey or beef, serve a beautifully roasted leg of lamb with roast potatoes, Brussels sprouts, glazed carrots, red cabbage and rich gravy.

Roast Lamb Sandwiches

Use leftover lamb in crusty bread with salad leaves, mint sauce or a little mustard.

Homemade Shepherd's Pie

Finely chop or mince leftover cooked lamb and combine with onions, vegetables and gravy.

Top with creamy mashed potatoes and bake until golden.

Leftover Lamb Curry

Use leftover cooked lamb in a gently spiced curry with tomatoes, onions and warming spices.

A delicious way to make the most of your roasting joint.

Ingredients & Allergen Information

Ingredients:

British Lamb (100%).

Allergen Information:

No UK-regulated allergens are identified in the supplied ingredient declaration.

Please contact us before ordering if you have a food allergy or specific dietary requirement.

If preparing the lamb with marinades, sauces, stocks or accompaniments, check their individual ingredient and allergen declarations.

Storage & Food Safety

• Keep refrigerated according to the product label.

• Use by the date shown on the packaging.

• Store raw lamb separately from ready-to-eat foods.

• Wash hands, utensils and preparation surfaces thoroughly after handling raw meat.

• Use a reliable food thermometer to check cooking temperatures.

• Refrigerate cooked leftovers promptly, ideally within two hours.

• Consume refrigerated leftovers within 48 hours or freeze promptly.

• Follow the product label for freezing and defrosting instructions.

• Defrost frozen lamb thoroughly in the refrigerator before cooking.

Quality British Lamb from Your Warwick Butcher

At The Artisan Butcher, we believe a great Sunday roast starts with the quality of the joint.

Our British Bone-In Leg of Lamb is carefully selected and expertly prepared to deliver the flavour, tenderness and presentation our customers expect.

Whether you're gathering the family for Sunday lunch, celebrating Easter or preparing a special Christmas meal, this traditional roasting joint is always an excellent choice.

From carefully trimmed lamb joints to premium British beef, free-range poultry and handmade sausages, we take pride in offering quality meat prepared with traditional butchery skills.

Christmas 2026 Click & Collect – The Artisan Butcher, Warwick

Our British Bone-In Leg of Lamb makes a wonderful alternative Christmas roast, combining traditional flavour with an impressive centrepiece for the festive table.

Serve with rosemary, garlic, golden roast potatoes and all your favourite Christmas accompaniments.

It's also a delicious choice for Boxing Day gatherings and family celebrations throughout the festive season.

Christmas 2026 Collection Dates & Opening Hours

• Tuesday 22nd December: 8.00am – 3.00pm

• Wednesday 23rd December: 8.00am – 3.00pm

• Thursday 24th December (Christmas Eve): 8.00am – 12.00 noon

Collection Address:

The Artisan Butcher
49 Brook Street
Warwick
Warwickshire
CV34 4BL

Important Christmas Collection Information

• Christmas pre-orders are available for Click & Collect only.

• Please select your preferred collection date and time at checkout.

• Collect your lamb alongside your Christmas meats and festive accompaniments.

• We recommend ordering early to secure your preferred joint size and collection slot.

Outside our Christmas collection arrangements, local home delivery is available within 12 miles of our Warwick shop, subject to our usual delivery terms.

Your Local Independent Butcher in Warwickshire

At The Artisan Butcher, we're proud to offer carefully selected British meat, traditional roasting joints and handmade butchery products from our independent shop in the heart of Warwick.

From our British Bone-In Leg of Lamb and slow-roasting Lamb Shoulder to premium beef, free-range poultry, pork roasting joints and handmade sausages, our range is built around quality, provenance, flavour and craftsmanship.

Serving customers throughout Warwick, Royal Leamington Spa, Kenilworth and the surrounding Warwickshire countryside, we're here to help with everything from everyday family meals to special occasions.

Order online for convenient collection or eligible local delivery.

The Artisan Butcher
49 Brook Street
Warwick
Warwickshire
CV34 4BL

British Bone-In Leg of Lamb – traditionally prepared, beautifully tender and made for memorable roasts.

tcher, we're proud to offer carefully selected British meat, traditional roasting joints and handmade butchery products from our independent shop in the heart of Warwick.

From our British Bone-In Leg of Lamb and slow-roasting Lamb Shoulder to premium beef, free-range poultry, pork roasting joints and handmade sausages, our range is built around quality, provenance, flavour and craftsmanship.

Serving customers throughout Warwick, Royal Leamington Spa, Kenilworth and the surrounding Warwickshire countryside, we're here to help with everything from everyday family meals to special occasions.

Order online for convenient collection or eligible local delivery.

The Artisan Butcher
49 Brook Street
Warwick
Warwickshire
CV34 4BL

British Bone-In Leg of Lamb – traditionally prepared, beautifully tender and made for memorable roasts.