Grass Fed Leg of Lamb

The pinnacle of classic lamb cuts. Leg of lamb is tender, tasty and the real family favourite. Not only is this show stopping cut delicious but it sure does look good on the table too.

Our lambs grow slowly, only ever receiving a diet of grass, the way nature intended. The slow and intentional rearing of our lambs creates impressive marbling and a richer depth of flavour. (whole leg approx. 1.2kg)


Cooking suggestion:

Preheat the oven to 180 degrees, rub the lag of lamb with your favourite herbs and seasonings.

Cook the leg of lamb 30 minutes per kg.

Using a thermometer for the best results, target internal temperature at the thickest part of the joint (not beside the bone) is 55 degrees.

Leave to rest for 20 minutes.


Out of stock

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