Lamb Leg Roast (Bone-in)

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We deliver island-wide 𝗙𝗥𝗘𝗘 𝗳𝗼𝗿 𝗮 𝗺𝗶𝗻𝗶𝗺𝘂𝗺 𝗼𝗿𝗱𝗲𝗿 𝗼𝗳 $𝟴𝟬.

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Here at Meat Co we don't eat a lamb leg roast all that often. 

But when we do, we always go all out with the preparation.
Garlic cloves hidden by the cavities in the rump and Rosemary herbs tightly stuffed next to the bone.

Truth is, the lamb leg consists of a myriad of different cuts of meat.
From the shank, topside to the juicy flavoursome rump.

We like to keep the temperature in the oven at around 55-58 degrees, cooking for 1.5 hours to medium. 

The trick to a beautiful lamb leg lies in carving against the grain.
Position the lamb leg upright or vertically with the broader rump end rested against the cutting board.
Secure the lamb leg's upright position with a firm grip by the shank end of the lamb leg.
Carve downwards from the shank all the way to the rump - in the process slicing through and against the grain.

Recommended Cooking Time: 1.5-2 hours at 165 Degrees Celsius.

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