Leg of Lamb
A British favourite, with an abundance of lean, succulent meat ideal for a Sunday roast with all the trimmings. A staple of British butchery trade. It’s easy to cook and carve, with juicy, delicately flavoured meat that’s best left slightly pink in the middle.
This can be left on the bone, or boned & rolled.
Bone-In, Boned & Rolled
1kg, 1.5kg, 2kg, 3kg