Description

Our lambs are exceptional coming from free range & grass fed meat. Our lambs come from terrain where the grasses are sweet resulting in a creamy sweeter taste. This cut is prepared by our butchers deboning the leg (from the rump section down). The cut we use is called “tunnel deboning” which means that the bone is removed without cutting through the leg in a so called “butterfly” cut. The centre gland is removed and the leg is then tied and netted. The legs average 2 – 2.2kgs once deboned and netted.

 

Once roasted, remember to remove the net first and the string used to hold the leg in shape.