Leg of Lamb

The Iconic Leg of Lamb

A centerpiece of Australian tradition and the hallmark of a great roast. Whether you prefer it bone-in for maximum flavor or easy-carve boneless, our Leg of Lamb is sourced from premium, pasture-raised stock to ensure a mild, sweet profile. This is a substantial, lean cut that is naturally tender, making it the first choice for large family gatherings or a classic Sunday lunch. Its impressive size and deep, succulent flavor make it a meal that truly feels like an occasion.

The Butcher’s Tip: The "Flavor Studding" Technique

To infuse the meat from the inside out, use a small paring knife to make deep, 2cm slits all over the surface of the lamb before roasting. Stuff these "pockets" with slivers of fresh garlic and small tufts of rosemary. As the lamb roasts, the juices will mingle with the aromatics, seasoning every slice deep into the center of the roast.

The most important step: Use a meat thermometer to take the guesswork out of the timing. For a perfect pink-centered medium, pull the lamb out of the oven when it hits 58°C. If you prefer it more traditional and well-done, aim for 65°C.

Bonus Butcher's Tip: The "Resting Juice" Gravy

Don't let the flavorful pan drippings go to waste—they are the secret to a world-class gravy:

The Deglaze: Once the lamb is removed from the roasting pan, place the pan over a stovetop burner on medium heat.

The Base: Add a splash of dry white wine or beef stock and use a wooden spoon to scrape up all the caramelized brown bits (the "fond") from the bottom of the pan.

The Finish: Whisk in a little flour-and-water slurry to thicken. The result is a savory, silky gravy that carries the concentrated essence of the rosemary and garlic you roasted with the lamb.

This product is sold each with a minimum weight of 1.5kg each.