Boneless Leg Lamb
This juicy boneless leg of lamb is perfect for roasting and one of the most popular choices for Sunday lunch, but that’s not all you can do with it.
Pop it on the BBQ or slow cook it into a tender tagine, lamb leg is one of the most versatile cuts.
A leg of lamb cooked on the bone makes the perfect Sunday lunch. A whole leg is ideal for serving large numbers and yields plenty of lean, tender meat. It can be divided into two joints, the fillet and the shank.
With plenty to go around, a full leg of delicious lamb is an ideal joint for a larger family meal or a dinner party.
The leftovers (if there are any!) make lovely sandwiches the next day or great salad meat.
Cooking Tip: Lance flesh with a sharp knife and insert half cloves of garlic and sprig of rosemary into the incision. Seal all the lamb before roasting it in the oven to seal in those lovely juices.
Cost Per Kg: $19.99