Deboned Leg of Lamb 2kg

Deboned Leg of Lamb 2kg — Compact Roast

Our 2kg Deboned Leg of Lamb is a boneless, rolled leg from free-range South African lamb — perfect for roasting, slow-cooking or butterflying on the braai. The bone has been removed by our butchers for easy carving, while the natural shape is tied to hold together during cooking.

Leg of lamb is one of the most versatile and celebratory cuts: roast whole with garlic and rosemary for a Sunday lunch, slow-cook until falling apart for pulled lamb, or butterfly and grill flat for a quicker braai option. South African free-range lamb delivers a sweet, clean flavour with a tender texture that is less gamey than most New Zealand or Australian lamb — a result of grazing on natural grassland and aromatic fynbos.

For roasting: season with garlic, rosemary, olive oil, salt and pepper. Make small incisions and push garlic slivers into the meat. Roast at 180°C for 25 minutes per 500g — around 1 hour 40 minutes for medium at this weight. Rest for 20 minutes before carving — this is essential for a juicy roast.

Delivered frozen. Defrost in the fridge for 24–36 hours. Remove from packaging 30 minutes before cooking. This is the more manageable of our two leg roasts — all the flavour without quite as many leftovers.