Our all-natural Australian lamb is humanely-raised on open pastures for a superior quality meat that is both tender and flavorful, but never gamey.
Our Australian lamb is the product of a clean and natural, free-range environment. Our humanely-raised Australian lamb is a cross between Border Leicester-Merino, Dorset, and White Suffolk breeds. The young lambs graze on rye grasses and clover in spacious pastures. They are never given antibiotics or growth hormones, and are raised to maturity in 6 months, instead of the typical 9-12 months of domestic lamb. The idyllic growing conditions, low-stress environment and the young age of the lambs all ensure a clean, mild tasting meat that is never gamey.
This bone-in leg of lamb is proof that meat really does taste best when roasted on the bone. Rub with the traditional fresh rosemary and garlic for savory and herbaceous flavor. Since lamb is naturally tender, it is best served rare to medium rare.
Drink a full-bodied red wine like Australian Shiraz, or if you like craft beer, try a Double IPA or Scotch ale to complement the full-flavored roast.
"Josh Linton turns ground lamb leg with smoked salt and Kasseri cheese into meaty kebabs then into a sandwich with baba ganoush and lavash."
"Jennifer McLagan, author of Fat, rests thinly-sliced potatoes under leg of lamb, which she roasts in a moderate oven. The fat from the lamb slowly coats the potatoes, giving them rich flavor and helping them crisp."
"Jennifer McLagan gets her oven nice and hot and then lowers the heat as soon as she puts this whole leg of lamb, coated with mint, olive oil, lemon zest and garlic, in to roast for two hours."
"Despite its name, this lamb does not cook for a full seven hours. Rather, Jennifer McLagan cooks it for just under 6 hours in a low oven until the meat is fully-cooked through. She says that the meat is moister than lamb cooked rare."