Tender and flavoursome, the leg is traditionally roasted whole A thin layer of fat is generally left on top of the leg to keep it moist and juicy during cooking. Roasting with the bone in adds flavour and delivers tender meat For the best result sear in a hot pan or grill first, then transfer to the oven and finish cooking Best seared first (pan fried/grill) then roasted Approximately 2.3kg each. Brands: Saltbush Dorper Lamb
