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The Boneless Leg Joint is a premium cut with a rich and robust flavour. This cut is weight ranged to cater for different serving sizes. It can be cooked relatively quickly, served pink inside, then sliced to serve or it can be slow cooked until very tender.

These manageable 500g mini roasts are easily and quickly cooked and are perfect with lemon, lemony yoghurt and the pungency of garlic and thyme.

Toss the lamb with a couple of lemon wedges, chopped garlic, fresh thyme sprigs, a little plain unsweetened yoghurt, olive oil, salt, and pepper. Place in a roasting dish and roast at 200°C for 25 minutes or until cooked the way you like it. Remove from the oven and rest for 10 minutes loosely covered with foil.

Serve sliced with extra lemon wedges and torn mint leaves.