Like the shoulder, the legs of a lamb work hard, which means that this cut has a good, strong flavour. Classic Sunday roast or on the BBQ for a rustic Smokey flavor. Cooking tip: Our Bultara lamb leg is quite lean, so take care not to overcook it, or else it could end up quite dry. Message in some Dijon mustard sea salt and some Monte Vibiano olive oil to aid in preventing this.
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