Cut from the hind leg. Classic bone-in cut for roasting.
Cooking hints & tips:
PREP : Remove lamb from fridge and rest it to room temperature before cooking.
SEASON : Create little incisions in the roast and insert peeled garlic cloves and use lemon zest, rosemary and olive oil for a tasty marinade.
REST : Before serving, loosly cover with foil and rest meat for a more tender and juicy experience.
This is a variable weight product and is priced by $/kg. Once we've picked your item in store, we'll refund you for the difference between the weight paid and the weight received. Please advise in your personal shopper notes your preferred weight when reviewing your order at checkout. We will try our best to provide you with the requested weight.