Suffolk Lamb Ezi - Carve Leg

Gluten Free

Description

Enjoy all the flavour of a traditional roast with the convenience of easy carving. Our Ezi-Carve leg of lamb has the bone carefully removed and the joint expertly rolled, making it simple to cook and slice, perfect for Sunday roasts or special occasions. Sourced from premium South West Western Australian lamb and prepared with pride by P. Princi Butchers, it’s tender, juicy, and full of flavour, just as it’s been since 1950.

Price

$60.00

Sale Sold out

Weight

1.5kg

Quantity

Optional Add - Ons

Gourmet Calabrese Stuffing – Nduja, Mozzarella, Parmesan, Parsley, Garlic, Spring Onion, Salt, Pepper

$15.00

Gluten-free Traditional Gravy

$20.00

Chimichurri – Olive Oil, Red Wine Vinegar, Parsley, Garlic, Chilli, Oregano, Salt, Pepper

$15.00

Italian Style Marinade – Salt, Pepper, Parsley, Rosemary, Garlic, Olive Oil, Herbs & Spices

$15.00

Fruity Fig Stuffing – Figs, Pistachios, Breadcrumbs, Spring Onion, Dates, Mixed Herbs & Spices

$15.00

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Cooking Guide

Ezi Carve Leg of Lamb (Serves 6–8)

01 Bring To Room Temp 02 Preheat Oven 03 Season The Lamb 04 Roast 05 Rest & Serve

Remove 1 boneless Ezi Carve leg of lamb (1.5–2.5 kg) from the fridge 30–45 minutes before cooking to ensure even cooking.

Set oven to 180 °C.

Mix 3–4 minced garlic cloves, 2 tbsp chopped rosemary or thyme, zest and juice of 1 lemon, 3 tbsp olive oil, salt, and pepper. Rub the mixture all over the lamb, including any folds or crevices.

Place lamb on a rack in a roasting tray or baking dish. Roast for 1 h 15 mins for medium-rare (55–60 °C) or 1 h 30 mins for medium (65 °C). Optional: baste with pan juices halfway through.

Loosely cover with foil and rest 15–20 minutes. Slice into thick portions and serve with roasted vegetables, mint sauce, garlicky yoghurt, or fresh greens.

FAQ

Your questions, answered.

Are your lambs grass-fed or grain-fed, and where are they sourced?

Our lambs are grass-fed and come from a private farm at Treeton, located just 10 km inland from Cowaramup in the South West of Western Australia.

How long will fresh lamb last in the fridge?

Fresh lamb should be consumed within 2–3 days when stored in the fridge at or below 4°C. For longer storage, freezing is recommended.

Can lamb be frozen?

Yes, lamb can be frozen. Wrap it tightly in freezer-safe packaging or butcher’s paper and store at -18°C or below. Thaw in the refrigerator overnight for the best results.

Do you offer marinated lamb products?

Yes! On our website, under the “Add-On” tabs, you can choose from a variety of marinades and stuffings we offer to suit every taste.