Marinated Lamb Leg
3.5 - 5 kg approx.
12 weeks chilled
Store between 0ºC and 5ºC
A cost-effective roast lamb option - premium Australian lamb, tunnel-boned, shaped for portion control, moisture infused with a neutral brine for extra tenderness then sous vide slow-cooked for 18 hours - The perfect carvery for your everyday roast.
Open pouch and retain jus for gravy.
Probe piece to the centre of the roast.
Heat on 100% steam at 160°C until product reaches core temp of 75°C.
Lay roast on oven tray and retain jus for gravy.
Heat uncovered at 160°C for approximately 45 minutes, or until product reaches core temp of 75°C.