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Leg of Lamb (De-Boned)

Rs 2,40000

Description

The leg of lamb is known for its tender, fine-grained meat with a robust, slightly gamey flavor. It has a good balance of lean meat and fat, providing succulence and flavor.

Leg of lamb is a premium cut taken from the hindquarter of the lamb. It is one of the most popular cuts for roasting due to its rich flavor, tender meat, and impressive presentation. This cut is versatile and can be prepared bone-in, semi-boneless, or boneless, making it suitable for various cooking methods and occasions.

Sized at approximately 2.2-2.4kg

You may prefer our bone-in leg of lamb - available here.

Check out our recipe for a delicious roast leg of lamb that ends perfectly every time.

Other tips for Leg of Lamb Preparation:

Preparation and Cooking:

  • Roasting: Leg of lamb is best suited for roasting. Season the meat with herbs, garlic, and spices, and roast in the oven at 350°F (175°C) until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium. Allow it to rest before carving.
  • Grilling: For a smoky flavor, grill the leg of lamb. Marinate it to enhance tenderness and flavor, then grill over medium heat, turning occasionally, until it reaches the desired doneness.
  • Braising: Although less common, leg of lamb can also be braised. Sear the meat to develop a crust, then cook slowly in a covered pot with liquid and aromatics for several hours until tender.
  • Butterflying: A boneless leg of lamb can be butterflied (cut open and flattened) for quicker, more even cooking. This method is excellent for grilling or roasting with marinades.
  • Seasoning: Lamb leg pairs well with robust herbs and spices like rosemary, thyme, garlic, and mustard. Marinades with olive oil, lemon juice, and red wine can add depth of flavor.
  • Resting: After cooking, let the leg of lamb rest for at least 15-20 minutes to allow the juices to redistribute, ensuring a juicy and flavorful result.
  • Carving: For bone-in leg of lamb, carve slices perpendicular to the bone. For boneless, slice against the grain into thick pieces. Serve with the pan juices or a complementary sauce.
  • Accompaniments: Leg of lamb pairs well with a variety of sides, such as roasted vegetables, potatoes, couscous, or fresh salads. Sauces like mint jelly, chimichurri, or a red wine reduction can enhance the dish.


The leg of lamb is known for its tender, fine-grained meat with a robust, slightly gamey flavor. It has a good balance of lean meat and fat, providing succulence and flavor.

Leg of lamb is a premium cut taken from the hindquarter of the lamb. It is one of the most popular cuts for roasting due to its rich flavor, tender meat, and impressive presentation. This cut is versatile and can be prepared bone-in, semi-boneless, or boneless, making it suitable for various cooking methods and occasions.

Sized at approximately 2.2-2.4kg

You may prefer our bone-in leg of lamb - available here.

Check out our recipe for a delicious roast leg of lamb that ends perfectly every time.

Other tips for Leg of Lamb Preparation:

Preparation and Cooking:

  • Roasting: Leg of lamb is best suited for roasting. Season the meat with herbs, garlic, and spices, and roast in the oven at 350°F (175°C) until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium. Allow it to rest before carving.
  • Grilling: For a smoky flavor, grill the leg of lamb. Marinate it to enhance tenderness and flavor, then grill over medium heat, turning occasionally, until it reaches the desired doneness.
  • Braising: Although less common, leg of lamb can also be braised. Sear the meat to develop a crust, then cook slowly in a covered pot with liquid and aromatics for several hours until tender.
  • Butterflying: A boneless leg of lamb can be butterflied (cut open and flattened) for quicker, more even cooking. This method is excellent for grilling or roasting with marinades.
  • Seasoning: Lamb leg pairs well with robust herbs and spices like rosemary, thyme, garlic, and mustard. Marinades with olive oil, lemon juice, and red wine can add depth of flavor.
  • Resting: After cooking, let the leg of lamb rest for at least 15-20 minutes to allow the juices to redistribute, ensuring a juicy and flavorful result.
  • Carving: For bone-in leg of lamb, carve slices perpendicular to the bone. For boneless, slice against the grain into thick pieces. Serve with the pan juices or a complementary sauce.
  • Accompaniments: Leg of lamb pairs well with a variety of sides, such as roasted vegetables, potatoes, couscous, or fresh salads. Sauces like mint jelly, chimichurri, or a red wine reduction can enhance the dish.


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