New Zealand lamb is world-famous, and this lamb leg roast brings all the rich, natural flavour from our green pastures. A tender, medium cut, it’s perfect for slow roasting in the oven or on the barbecue. Whether it's for family kai or a special occasion, lamb leg roast always impresses! ● Packed with: Protein, iron, omega-3 fatty acids and vitamins like B12. ● Cook options: Barbecue, roast or slow cook. Meal inspiration: ● Lamb roast: Season with garlic, rosemary and olive oil for mouth watering flavour. ● Slow-cooked lamb ragu: Let it cook in a tomato sauce for 5-6 hours for tender, shreddable meat. Storage tips: Keep uncooked lamb in the fridge until the expiry date. Once cooked, it’ll keep in the fridge for a few days or in the freezer for up to three months.