New Zealand’s ‘go-to’ summer barbeque joint is a butterflied lamb leg nicely browned and crusty on the outside, pink and juicy in the middle. It’s really popular, versatile and carries a robust meaty flavour. Our boneless leg comprises just 3 muscles the topside, silverside and knuckle, all with a different thickness. The topside and thick flank muscles can be opened up by butterfly cutting and flattening to cook the joint more evenly or alternatively left whole to retain more moistness and juices.
The leg has traditionally been roasted with rosemary and garlic but there are so many other flavours that work with lamb. Think South American, North African or India and all their associated spices. Once cooked be sure to rest the leg well. Carve the leg, and in fact all meat cuts, across the grain for optimal tenderness.
Portion weight: 1100-1400gms / 2.4-3.0lbs
Portions per vac pack: 1
Vac packs per inner carton: 4
Vac packs per outer carton: 8
Portions per outer carton: 8