Our half leg of lamb makes a show-stopping roast dinner for smaller gatherings. Leaving the bone in our whole lambs leg gives even more flavour to your roast, and will produce more juices for you to give depth to your gravy with.
You will receive either the Fillet end, or the Shank end of the Leg.
1kg – 1.2kg typically
Arrives fresh and suitable to freeze
100% grass fed lamb, naturally farmed with the seasons
The quality of our meat reflects the diets and livelihoods our flocks enjoy. Our 100% grass fed lamb is slowly grown to maturity on pesticide-free pastures for nearly 12 months. Not quite hogget, our lamb has an intense flavour but with sweet succulence.
This particular breed takes longer to mature and has the ideal meat-to-fat ratio to produce high quality, succulent meat with great flavour and texture.
Our butchers dry-age our lamb on the bone for 7-14 days to tenderise the meat for a succulent texture and develop its sweeter flavour.