Lamb Leg Bone In
Bone-in lamb leg — full back leg, bone in for flavour and presentation. The bone helps conduct heat evenly and the marrow renders into the meat as it cooks. Serves 4–6 generously.
How to cook: Season heavily with rosemary, garlic and olive oil. Roast at 180°C for 20 mins/500g for medium. Rest 15 minutes before carving.
Halal: AFIC/ICCV-certified Australian lamb.