Leg of Lamb


Generally the most popular cut of lamb, the leg is incredibly versatile. Roast whole until pink, or slow cook until the meat is falling of the bone. Boned leg of lamb can be stuffed and rolled for an impressive roast. Cut into leg steaks or butterflied, it is perfect for summer BBQing.

Keep refrigerated. Can be frozen for up to 6 months. Defrost in refrigerator for 24 to 36 hours (or longer for larger roasts) until completely thawed. Prepare once defrosted.

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