We believe, passionately, that the tastiest meat is the result of careful and caring stewardship of animals in a natural environment. This is a win-win situation for the animals who enjoy a natural life and for our customers who enjoy sweeter tasting meat.
A Jubilee favourite, The Duchess is filled with free-range chicken, streaky bacon, whole-grain mustard, red peppers and a hint of curry powder. The sweetness of the red peppers balances the kick of the curry powder to make this moreish pie.
Made exclusively for Legges, the Bromyard Brie is a triple cream fire style cheese, boasting a rich, delectable fresh lemony flavour and smooth texture.
Why not have a selection of fresh, local, fruit and veg delivered to your door?
Why not have one of our Herefordshire Hampers delivered to someone special
Like our website, our Bromyard shop is an aladdins cave full of locally sourced, artisan products.
Perfect for your Sunday lunch or Easter celebrations this year
£39.50
A roast dinner classic! Roast Lamb and Gravy is quick to prepare and quick to cook, but using plenty of rosemary and garlic ensures it’s packed full of Herefordshire flavour! Perfect for your Sunday lunch.
Grass Fed Leg of Lamb
Jar of Mint Sauce
Pack of Stuffing
A selection of seasonal vegetables
To feed four
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Free UK Delivery for orders over £75.00 and Local Delivery for orders over £35.00.
We offer next day delivery on all orders placed between Monday and Thursday (UK Mainland Only).
Place your order before 10am to qualify for next day delivery.
Order below these values will incur a charge of £6.50.
All Nationwide Deliveries will be sent using APC Couriers, Overnight Service.
All Nationwide consignments are made to order and vacuum packed. Orders are boxed with refrigerant pads to ensure that goods are kept cool throughout the journey.
See delivery page for further details.
All of our lamb is carefully selected from three local farms that we know and trust. These lambs graze on our rich Herefordshire soil which gives it its distinctive regional taste. We hang our lamb for seven days to mature for excellent flavour. Lamb’s flavour changes throughout the seasons from the sweet and succulent in the spring to the fuller flavour in the autumn.
Pre-heat your oven to 180c.
Remove the leg of lamb from the fridge and bring to room temperature before cooking.
Make small incisions into the top of the joint and stud with garlic and fresh rosemary; add a nob of butter to the top of the joint.
Place the lamb in a roasting tin cooking for 30 minutes per kg.
Leave to rest for 15 minutes.
