Lamb Leg

From the hindquarters of the lamb, covering the upper portion of the back legs.

• Rich and meaty with a more pronounced lamb flavor compared to the rack or loin.

• Often divided into sub-cuts such as sirloin (top end), shank (lower end), and center leg roasts.

• Leaner than the shoulder but firm; tender when roasted or braised.

Brand(s): Midfield
Origin: Australia
Packing: 2.5-4kg/pc | 17-22kg/cs

Dishes:

• Traditional roast leg of lamb – often served with rosemary and garlic.

• Greek-style lamb leg – marinated with lemon, garlic, and herbs.

• Indian-style curries – boneless lamb leg cubes in masala or korma.

• Butterflied grilled lamb leg – Mediterranean-style with spices.