Boneless Lamb Leg


Our boneless lamb leg has been fully boned out and then rolled for easy roasting and carving.  Perfect for a Sunday roast or any other night.

Small approx 1.0 kg
Medium is approx 1.4 kg
Large is up to approx 1.8 kg

If you need an exact weight please leave us a note in the instructions.

Product Total Price will be: $ 29.99
* This is a variable weight item. We will refund you the difference between the weight paid and the weight packed when we fulfill your order.
Click here for help with quantity and units.  


Our boneless lamb leg is a prime selection of Australian lamb, carefully deboned and trimmed for your convenience. This versatile cut offers tender and succulent meat that is perfect for roasting. With its rich flavour and juicy texture, our boneless leg of lamb is an excellent centrepiece for your special occasions or family gatherings.

Elevate your culinary skills and impress your guests with the exceptional taste of this premium cut.


There are no reviews yet.

Be the first to review “Boneless Lamb Leg”

Your email address will not be published. Required fields are marked *

Roasted Boneless Leg of Lamb Dinner Kit

Roasted Boneless Leg of Lamb with Vegetables

A beautiful boneless leg of lamb with winter vegetable. Perfect for an Sunday night roast lamb dinner with easy clean up. This is the recipe that accompanies our dinner kit.
Prep Time 20 minutes
Cook Time 1 hour
Course Dinner
Cuisine Australian
Servings 4 people
Calories 829 kcal



  • 1 kg boneless leg of lamb approximate size
  • ½ kg baby potatoes halved
  • 3 each carrots
  • 1 head broccoli cut into florets
  • 1 red onion cut into wedges
  • 2 cloves garlic minced
  • 2 tbsp olive oil extra virgin
  • 1 tsp dried rosemary
  • 1 teaspoon dried thyme
  • Salt and pepper to taste


  • Preheat your oven to 200°C.
  • Place the seasoned vegetables in a single layer on a large sheet pan.
  • Roast the lamb and vegetables for 50 - 60 minutes, or until the internal temperature of the lamb reaches 60°C for medium-rare. Cover vegetables with foil if they are cooking too fast.
  • Remove the lamb from the oven and let it rest for 15 minutes before slicing and serving with the roasted vegetables.


Calories: 829kcalCarbohydrates: 43.6gProtein: 50.9gFat: 49.6gSaturated Fat: 18.7gCholesterol: 177mgSodium: 838mgFiber: 9.7gSugar: 13.11gCalcium: 156mgIron: 6mg
Keyword Lamb
Tried this recipe?Let us know how it was!
Farm Fresh Local Butcher Sutherland
Copyright © 2024 Pryde Butchery
    Your Cart
    Your cart is emptyReturn to Shop