Locally produced and available all year round, our prime Junee lamb is simply the best you’ll find anywhere.
Our farmers ensure their animals have natural, rich grazing pastures, clean water and protection from disease and predators.
A leg of lamb cut comes from the hindquarter. It may be a whole leg with sirloin attached, partly boned or a centre cut roast.
The classic leg of lamb is the most versatile cut as it can be rolled and tied, butterflied, boned, cubed for kebabs or prepared whole. The leg, with little surrounding fat and minimal fat inside, can easily be trimmed to your specifications. The meat is tender yet firm and is suitable for a variety of cooking methods. It is an economical cut for entertaining and great for leftovers.
Lamb legs will serve at least six, sometimes more.
Roasting is one of the easiest and most delicious ways to prepare a leg of lamb. There’s nothing quite like a perfectly roasted leg of lamb, cooked with a light seasoning until tender and pink.
Forequarter Leg Recipe
1 bulb garlic , 3 cloves peeled and crushed, the others left whole, 1 small bunch fresh rosemary , half the leaves removed and coarsely chopped, half in sprigs, 1 lemon for zest, Olive oil, 2 kg Junee Lamb leg, Sea salt, Freshly ground black pepper, 1.5 kg potatoes , peeled and cut in half
Preheat the oven to 200ºC.
Mix the crushed garlic, chopped rosemary, lemon zest and olive oil together. Season the lamb with salt and pepper and rub the marinade into it.
Place on a rack in a roasting pan and cook for about an hour and 15 minutes if you want it pink, or an hour and a half if you want it well done.
Take it out of the oven and cover with tinfoil and leave for 15 minutes before serving.
Carve and serve with the potatoes and mint sauce.