Loddon Valley Lamb Leg Bone Out & Netted 2.5kg
The ultimate crowd-pleaser. We have removed the bone and netted the lamb leg to make this incredibly easy for you to prepare and cook. Boneless lamb leg cooks faster than bone-in lamb leg, giving you more leeway in terms of hitting the exact doneness you want.
Inspiration: Allow your the lamb to come to room temperature (2hr) and in a preheated oven at 180'C, cook the lamb and your favourite root vegetables with whole shallots and whole bulbs of garlic, for 1 hr for medium rare. We like our lamb pink but if you want a more cooked meat, add an extra 15 mins to the cooking time. Once cooked, let the roast rest for 20 mins while you use the roasting pan to make a knock out gravy, and then carve.
Note: if the lamb was not at room temperature when placed in the oven it will need much longer to cook.
Provenance: Sourced from Loddon Valley Lamb - 100% Pure Pasture Victorian Lamb. These lambs are raised with care, roaming freely, and grazing on nutrient-rich Victorian grass, all while adhering to the strictest standards of breeding and practices.
Original: $91.80
-65%$91.80
$32.13Loddon Valley Lamb Leg Bone Out & Netted 2.5kg
The ultimate crowd-pleaser. We have removed the bone and netted the lamb leg to make this incredibly easy for you to prepare and cook. Boneless lamb leg cooks faster than bone-in lamb leg, giving you more leeway in terms of hitting the exact doneness you want.
Inspiration: Allow your the lamb to come to room temperature (2hr) and in a preheated oven at 180'C, cook the lamb and your favourite root vegetables with whole shallots and whole bulbs of garlic, for 1 hr for medium rare. We like our lamb pink but if you want a more cooked meat, add an extra 15 mins to the cooking time. Once cooked, let the roast rest for 20 mins while you use the roasting pan to make a knock out gravy, and then carve.
Note: if the lamb was not at room temperature when placed in the oven it will need much longer to cook.
Provenance: Sourced from Loddon Valley Lamb - 100% Pure Pasture Victorian Lamb. These lambs are raised with care, roaming freely, and grazing on nutrient-rich Victorian grass, all while adhering to the strictest standards of breeding and practices.
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Description
The ultimate crowd-pleaser. We have removed the bone and netted the lamb leg to make this incredibly easy for you to prepare and cook. Boneless lamb leg cooks faster than bone-in lamb leg, giving you more leeway in terms of hitting the exact doneness you want.
Inspiration: Allow your the lamb to come to room temperature (2hr) and in a preheated oven at 180'C, cook the lamb and your favourite root vegetables with whole shallots and whole bulbs of garlic, for 1 hr for medium rare. We like our lamb pink but if you want a more cooked meat, add an extra 15 mins to the cooking time. Once cooked, let the roast rest for 20 mins while you use the roasting pan to make a knock out gravy, and then carve.
Note: if the lamb was not at room temperature when placed in the oven it will need much longer to cook.
Provenance: Sourced from Loddon Valley Lamb - 100% Pure Pasture Victorian Lamb. These lambs are raised with care, roaming freely, and grazing on nutrient-rich Victorian grass, all while adhering to the strictest standards of breeding and practices.
