David Moyes has provided insights into the club’s stance on a potential deal with free agent Jesse Lingard, addressing concerns regarding the player’s fitness as a decision deadline approaches, writes the HammerNews.
With the Premier League squad submission deadline looming, West Ham faces a crucial decision regarding the possible signing of Jesse Lingard, who is currently a free agent. While the summer transfer window has closed, clubs still have the option to acquire out-of-contract players before finalizing their squad lists.
It is widely expected that the Hammers will make one last addition to their squad, with Lingard being a strong candidate for this role. Lingard left a lasting impression during his remarkable six-month loan spell at the London Stadium, playing a pivotal role in West Ham’s near-miss Champions League qualification and achieving their highest-ever Premier League points tally.
The positive memories of Lingard’s contributions during his loan spell have left many West Ham supporters willing to “forgive” his decision to join Nottingham Forest last year instead of returning to the Hammers.
Manager David Moyes has commented on Lingard’s current status, stating, “Jesse’s doing quite well and he’s getting his shape back.” He added, “But there will be no discussion on Jesse yet. When we’re ready, we will do; but he’s working hard and he’s shown a great attitude to his work. It’s taken a bit of time to get him back into condition.”
Moyes’ remarks should reassure West Ham fans who are excited about the prospect of Lingard’s potential return. The positive aspect is that Lingard now has the international break to make significant progress in terms of his fitness.
Should the deal come to fruition, Lingard will have ample opportunities to feature for West Ham in the upcoming season, which is set to be another demanding one, with the club expected to compete in over 50 games. This development adds an extra layer of anticipation for fans eager to see Lingard back in the famous claret and blue colors of West Ham.