The lamb leg is a roast-night classic—big on flavour, easy to carve and reliably juicy when rested. Roast it bone-in for extra character and theatre at the table, or go boneless/rolled for neat slices and simple carving. Keep it traditional with garlic and rosemary, or brighten it with lemon, anchovy and herbs. Sear for colour, roast gently to your preferred doneness, then rest well for blushing, tender slices.
Showpiece roast with proper lamb flavour
Bone-in or boneless options (varies by batch)
Oven and BBQ friendly; great hot or cold
Leftovers make cracking sandwiches and salads
Whole lamb leg (hindquarter)
Usually supplied bone-in; boneless/rolled may be available—ask if preferred
Natural fat cap for self-basting (trim after cooking to taste)
Fresh, never previously frozen (unless stated on pack)
Bring to room temp; pat dry. Score fat lightly; rub with salt, pepper, garlic and rosemary (or your favourite rub).
Bone-in roast (classic):
Sear all over in a hot pan (optional).
Roast at 190°C (fan 170°C). Time guide per 500g: 18–20 mins (rare), 22–24 mins (med-rare), 26–28 mins (medium).
Slower roast (juicy & even): 160–170°C (fan 140–150°C) until target temperature; use a thermometer.
BBQ (lid on): Sear over high heat, then finish over indirect heat to temp.
Centre temps (guide): Rare ~52–55°C, Med-rare 57–60°C, Medium 63°C, Med-well 68–70°C.
Rest 20–30 mins. For bone-in, carve in sections across the grain. For boneless/rolled, remove string after resting and slice.
Garlic, rosemary & lemon with roast potatoes, greens and pan gravy
Mint salsa verde or chimichurri for a fresh lift
Greek-style: oregano, lemon and olive oil; serve with salad and flatbreads
Leftovers: warm lamb with couscous, herbs and yoghurt, or cold in sandwiches with pickles
Keep refrigerated below 5°C
Once opened, cook within 1 day
Suitable for home freezing on the day of purchase; defrost in the fridge and use within 24 hours
Couldn't load pickup availability
Order placed
29 Nov
Dispatched
30 Nov
Delivered
01 Dec - 02 Dec
