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This is the iconic hind leg of lamb, traditionally served as a Sunday roast. It is delicious roasted until medium or pink in the middle and will feed 6-8 people.

Place the lamb leg in a large roasting pan and make incisions all over the skin side with a small knife. Push a slice of garlic into each incision.

Drizzle well with olive oil and season with salt and freshly ground black pepper. Add a few bay leaves and a large glass of white wine or water to the pan.

Place in a preheated 180°C oven and roast 1 – 1.5 hours or until, when pierced with a skewer, pink juices come to the surface.

Remove from the oven and place on a serving platter. Cover loosely with foil and rest 15 minutes.

Slice along the bone to serve. The pan juices can be used as the base for gravy.

Bone in leg of lamb can also be long roasted in a covered casserole with the same garlic treatment and half a bottle of white wine for 4 hours or so tender the meat will be falling off the bones.