Lamb Bone In Leg

Traditional Lamb Leg (Bone-In)

Our grass-fed lamb is raised under high welfare conditions and comes from South-Eastern Australia.
Description

Traditional Lamb Leg (Bone-In)

Typically speaking, a leg of lamb will take about two hours on 160c. Rest for 20 minutes before slicing. Serve with a rich red, like Shiraz.

Your lamb leg will be a minimum of 2.8kg and come to you vacuum sealed with approximately 10 days shelf life. Allow 200 - 300g of meat per adult.

Our grass-fed lamb is raised under high welfare conditions and comes from South-Eastern Australia.

Ingredients

Our lamb has no added hormones or non-therapeutic antibiotics and comes from healthy, happy, well looked-after animals.

Recipes