• Bone In Lamb Leg
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The Butcher Shoppe - Cannon Hill

Bone In Lamb Leg

Bone In Lamb Leg

$55.10 ea
$55.10
Sale Sold out
Price per/kg: $19.0
Approx. Weight: 2.9 kg each

A whole bone in lamb leg, the traditional roast for the family table. The bone helps carry heat through the meat and keeps it moist. Sear hard, roast at 180°C and carve thin across the grain.

Product Description

A bone in lamb leg is the traditional roast, and there's a good reason it has stayed that way. The bone helps carry heat through the meat, holds in moisture and adds flavour you can't get from a boned piece. It's a whole leg that feeds the table.

Cooking & Temperature Guide

Bring it to room temperature for 30 minutes first, then sear it hard and roast at 180°C for about 20 to 25 minutes per 500g. Pull it at 52°C to 54°C for medium-rare or 58°C to 60°C for medium. Rest it loosely tented in foil for 10 to 15 minutes, then carve thin across the grain. It suits a Sunday roast. If you'd rather skip carving around the bone, try our easy carve lamb leg roast, or browse the full Tasmanian lamb range.

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