Lamb Cuts

Lamb Leg

Troy Wheeler

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.