Boneless Leg of Lamb

The iconic Sunday roast. Lean delicate meat. Leg of lamb is a sure-fire perfect Sunday lunch. Leg of lamb can be cooked any way from rare to well done. Rub in rosemary and garlic, for those more adventurous anchovies are a super addition too. Boned and rolled for easy carving.

Pack: 1 x 1.5kg

How to cook: Bring to room temperature. Roast on a trivet of carrot, celery, leek and onion with rosemary and bay at 220°C for 20 minutes, then 150°C for 30 minutes per kilo. Internal temperature around 55°C for medium rare. Rest well before carving.

Ingredients: Grass Fed Lamb. Slow grown on lush, diverse pastures in regenerative natural systems; hung for a week.