Pasture Raised Leg of Lamb
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.
- Roasted and served w/ an olive salsa and radicchio salad
- Glazed with maple and honey with roast veggies
- Use leftovers in a miso soup with ramen noodles.
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