Red Gum Creek
Lamb Leg, Boneless, Australia - Chilled (Dhs 55.00/kg)
This Australian Boneless Lamb Leg has some distinct benefits when compared to bone-in. It cooks faster and is easier to carve. It fits easily into roasting pans and, for the weight you get more meat. The key to tender lamb is to not overcook it.
Target internal temperatures: Medium-Rare 145˚F, Medium 160˚F, Well-Done 170˚F.
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We work with leading beef, lamb, poultry, and veal farmers to import restaurant-quality grass-fed and grain-fed meat products from the USA, Australia, South Africa, and Brazil. We create custom-made fresh burgers and sausages daily for our foodservice customers as well as portion control items. For those who love dry-aged meat, we have a state-of-the-art dry-aging facility.