Our half legs of lamb are taken from grass-fed, free-roaming lambs that graze on the lush hills of New Zealand in a naturally beautiful, stress-free environment.

This is reflected in the delicious flavour and wonderful texture of meat which New Zealand is famous for.

The long leg bone remains running through the joint, but the internal 'aitch' bone has been removed which sits at the end of it. This process is known in the trade as ABO for 'aitch bone out'.

This creates a lamb leg joint which is easy to serve, just carve along the central bone.

Each leg weighs a minimum 800g and will feed 2-3 adults

Supplied frozen