Lamb Leg Bone-in

Pasture-raised lamb from WA's South-West. The traditional celebration roast.

Cooking: Stud with garlic and rosemary if you like. Roast at 180°C for about 50 minutes per kg, until 62-64°C for lightly pink. Rest 15 minutes.

Serving: Allow about 300g per person. A half serves around 4-6, a whole 12-14.

Priced per kg. We weigh your roast when we pick it, and any difference comes off your balance at pickup.