Minoru Lamb Leg – Boned & Netted (Approx. 2kg)

Our Minoru Lamb Leg comes directly from our own family farm in Canowindra, giving you a genuine paddock-to-plate product with provenance we know from the farm right through to your table. Carefully boned and netted by our butchers, it's an easy-to-prepare roast that's simple to carve and perfect for feeding family and friends.

Naturally tender and full of flavour, the boned lamb leg provides a beautiful balance of lean meat and natural fat. Removing the bone also makes it easier to season throughout and provides consistent slices when carving.

Cooking Suggestion:
Season generously with salt, cracked pepper, garlic and rosemary. Roast at 180°C for approximately 25–30 minutes per 500g for medium, adjusting the cooking time depending on your preferred doneness. For an approx. 2kg roast, allow around 1 hour 40 minutes to 2 hours as a guide.

For the best result, use a meat thermometer and remove the lamb at approximately 55–60°C for medium-rare or 60–65°C for medium. Rest for 15–20 minutes before removing the netting and carving.

Serve traditionally with roast vegetables and gravy, or slice thinly for salads, wraps and sandwiches the following day. Minoru Lamb Leg brings the quality and flavour of lamb raised on our own farm straight to your family's table.