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Boneless Lamb Leg Roast

$50.00

Whole Lamb Leg - Boneless

The main reason for opening, flattening and de-boning the leg is to cook faster. Because of its uneven thickness, the thinner components being more textural and the thicker parts being tender and succulent, suiting all individual preferences.

How to Cook:
The flat boned leg can be roasted on a rack at a moderate to high temperature, or barbecued or grilled.

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