Suffolk Lamb Leg (Bone-in)

Suffolk Lamb Leg (Bone-in)

Gluten Free
Description

Our bone-in lamb leg is a classic cut, perfect for roasting to juicy perfection. Rich in flavour and beautifully tender, this cut offers a hearty, traditional option for family dinners or special occasions. Sourced from premium South West Western Australian lamb and prepared with expert care by P. Princi Butchers, it’s a timeless favourite made with quality and tradition since 1950.

Price
$60.00
$60.00
Sale Sold out
Weight
Quantity
Optional Add - Ons
Gourmet Calabrese Stuffing – Nduja, Mozzarella, Parmesan, Parsley, Garlic, Spring Onion, Salt, Pepper
Gourmet Calabrese Stuffing – Nduja, Mozzarella, Parmesan, Parsley, Garlic, Spring Onion, Salt, Pepper
$15.00
$15.00
Gluten-free Traditional Gravy
Gluten-free Traditional Gravy
$20.00
$20.00
Chimichurri – Olive Oil, Red Wine Vinegar, Parsley, Garlic, Chilli, Oregano, Salt, Pepper
Chimichurri – Olive Oil, Red Wine Vinegar, Parsley, Garlic, Chilli, Oregano, Salt, Pepper
$15.00
$15.00
Italian Style Marinade – Salt, Pepper, Parsley, Rosemary, Garlic, Olive Oil, Herbs & Spices
Italian Style Marinade – Salt, Pepper, Parsley, Rosemary, Garlic, Olive Oil, Herbs & Spices
$15.00
$15.00
Fruity Fig Stuffing – Figs, Pistachios, Breadcrumbs, Spring Onion, Dates, Mixed Herbs & Spices
Fruity Fig Stuffing – Figs, Pistachios, Breadcrumbs, Spring Onion, Dates, Mixed Herbs & Spices
$15.00
$15.00
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Cooking Guide

Perfect Bone-In Leg of Lamb (Serves 6–8)

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

Take a 2–2.5 kg bone-in leg of lamb out of the fridge at least 1 hour before cooking and pat dry with paper towel.

Set oven to 180 °C.

Lightly score the lamb with 1 cm-deep diagonal cuts. Insert 4–5 thinly sliced garlic cloves and 2 tbsp chopped rosemary into the cuts. Rub the leg with 3 tbsp olive oil, zest of 1 lemon, salt, pepper, and optional 1 tsp smoked paprika or cumin.

Place the lamb on a rack in a roasting pan. Roast uncovered: 1 h 15–1 h 30 for medium-rare (55 °C) or 1 h 30–1 h 45 for medium (60 °C), basting halfway with pan juices.

Tent lamb loosely with foil for 15 minutes. Carve off the bone and serve with pan jus. Pair with roasted potatoes, minted pea purée, creamy polenta, or honey-glazed vegetables.

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.