An excellent barbecue cut - the leg is boned out and butterflied flat so it's an even thickness and cooks evenly and quickly on a barbecue, for example. Or you can stuff and roll it if that's your thing.

Your leg will be between 1.4-1.6 kg.

The producers

We buy whole lambs, mutton and hogget seasonally on a rotating basis from a number of farms. Your cut will come from whichever lamb is available when you order.

The lamb we source is:

• packed with the farm, breed and certification clearly labelled;
• dry aged for between two to six weeks, depending on the cut;
• lambs are 4 - 12 months old;
• hormone and antibiotic-free;
• grass-fed and finished on chemical-free pasture;
• a mix of breeds including Suffolk, Texel and Dorper;
• from NSW farms.

The producers we work with are entirely transparent about their processes and welcome all questions.