Christmas Roast Leg of Lamb - Pasture Raised, Free Range
Full of flavour, beautifully tender when roasted. The perfect cut to feed the hordes.
For recipe ideas, check out the Description below :)
Is there anything more traditional than the perfect Roast Leg of Lamb???
A leg of lamb is prepared by the removal of the chump by a right angle cut at the back of the hip bone and the shank is usually trussed to the leg to allow for even cooking.
With a minimal amount of fat, and loads of tender meat, a leg of lamb will feed the masses and leave a little leftover for wraps w/ tzatziki the next day.
All Vincentia Butchery meat is free range, grass fed, pasture raised. We source locally, from the Shoalhaven, from farmers who ethically and sustainably raise their animals. You can definitely taste the difference. If you would like to know more about our purchasing beliefs, check out our Manifesto