Cut Showcase

Lamb Leg

Derived from the hindquarter, there are two legs per animal accounting for around 30% of the carcase. A traditional Aussie favourite the leg can be sub-primaled to reveal a range of smaller roasts and steaks. Consisting of three distinct muscles (round, silverside, topside) and the shank – the versatile lamb leg is tender and flavoursome and suitable for application across foodservice.

lamb

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