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 2.3kg and come to you vacuum sealed with approximately 2 weeks of shelf life. Allow 200 - 300g of meat per adult.
Our grass fed lamb is ethically raised from South-Eastern Australia.
Clean, antibiotic and growth hormone free bones from healthy, happy and well looked after animals.