Whole Leg of Lamb

Tender, deeply flavorful, and naturally juicy, our whole leg of lamb is the ultimate centerpiece for a classic Sunday feast or a lively outdoor cookout. Prefer the smoke and char of the grill? Simply leave a note at checkout, and our butchers will expertly bone and butterfly it for your barbecue.

Butcher’s Cooking Tips

• The Classic Roast: Stud the lamb with fresh rosemary sprigs and slivers of garlic, rub generously with olive oil and coarse sea salt, and roast at 180°C. Rest for at least 15 to 20 minutes before carving so the juices settle throughout the meat.

• The Butterflied BBQ: Marinate with lemon zest, crushed garlic, and oregano. Sear over direct flame to build a deep, caramelized crust, then shift to indirect heat to finish gently until pink and tender.

Serving Suggestions

• Sunday Roast: Carve thick slices alongside crisp, goose-fat roast potatoes, honey-glazed root vegetables, and a rich red-wine pan gravy.

• Alfresco Feast: Slice the grilled butterflied lamb across the grain and pile onto warm, blistered flatbreads with crumbled feta, charred lemon, and a vibrant mint-and-coriander chimichurri.

• Wt. Approx. 2.2kg