Our lamb is sourced from local farms, here in Mayo with some of the farms located in the wilds of Connemara.
The leg is a traditional roast cut, and the bone helps keep it succulent as it slowly roasts leaving you with tender meat. It is also great butterflied and marinated before placing on the BBQ.
Recipe: Roast Leg of Lamb with Rosemary
Weight: 2kg (approx.)
Cooking Instructions: Cook product thoroughly to core (taken at centre/ thickest part) temperature of 75°.
Storage: Store below 4°