Description
Ingredients
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.