Essential to preparing a good lamb leg is ensuring the meat is of the highest quality. Farmers in the Karoo have been producing lamb in the for generations, with proven consistency. That makes for the best meat, with ample fat cover but lean texture. The leg is carefully cut and trimmed by hand for a neat joint of flavoursome meat.
This lamb leg is of the finest quality and as such is perfect for both Sunday lunches and special occasions, with generous helpings of rich, succulent meat on the bone for the best flavour. For the best finish, roast long and slow so the sweet meat can tenderise gradually and serve with traditional roast potatoes and fresh mint sauce.
Avg weight +/- 2-3kg
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