Tasmanian Easy-Carve Lamb Leg – Min 1.6kg

$24.99 per kg

Our easy carve lamb legs are a simple Sunday Roast option.

An easy carve lamb leg has had the bone removed through the center of the leg with the shank bone still attached at the end of the roast, making carving quick and easy for you.

Cooking instructions:

1. Preheat oven to 180°C. Scatter half of the rosemary over lamb and season with salt and pepper. Toss lemons and vegetables with oil and remaining rosemary.
2. Roast lamb for 1 hour for rare, 1 hour and 15 minutes for medium, or 1 hour 30 minutes for well done. After 30 minutes of cooking, add the lemons and vegetables.
3. Remove lamb, cover it loosely and rest it for 15 minutes. Serve with vegetables.