Lamb Leg Roast
Go-to roast for lamb lovers. Tender and packed with flavour.
Australia’s best lamb, Royal Queensland Awards 2026
I cook it medium-rare with rosemary and garlic. Any leftovers go in a sandwich with homemade mayonnaise
— Serge, master butcher
Choose your weight
- 1.5 kg · AED 150
- 1.8 kg · AED 180
- 2.2 kg · AED 220
- Origin
- South-west Victoria, Australia
- Feed
- 100% grass-fed
- Brand
- Union Station (Midfield)
How We’d Cook It
Roast
Roast · rest 15-20 min
Rest it before carving, and carve across the grain.
- Prep & season Preheat the oven to 140°C. Keep the meat out for at least 1 hour before cooking. Season it generously with salt, rosemary and garlic, and place it in a roasting tray. Insert a meat thermometer into the thickest part.
- Roast Roast at 140°C until the centre reaches 50-52°C, roughly 1¼–1¾ hours depending on the size of the leg. Remove from the oven while you increase the temperature to 240°C, then return the joint and roast for about 10-15 min until browned.
- Rest & carve Rest for 15-20 min. The centre carries on rising as it rests, to about 56-58°C for medium-rare. Carefully remove the string and carve across the grain.