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Saltbush Lamb Leg On The Bone

Saltbush Lamb Leg On The Bone

Saltbush Lamb Leg On The Bone is an organic, free-range, Australian product made with ethical quality. The shoulder is left on the bone for maximum flavor, making it the perfect choice for slow-cooked dishes.

2kg: Serves 6-8 People

Organic, Saltbush Lamb, Local

This product is freshly made and is optimal when consumed within 7 days. Please consult the packaging for details on the "use by" date.

Bake at 160°C for about 2.5 to 3 hours or until the lamb is tender


1 bone-in leg of lamb (5-7 pounds)
4-6 garlic cloves, thinly sliced
2 tablespoons fresh rosemary (or 2 teaspoons dried)
2 tablespoons fresh thyme (or 2 teaspoons dried)
Salt and pepper to taste
2 tablespoons olive oil
1 cup chicken or vegetable broth
1 cup dry white or red wine (optional)
2-3 onions, sliced
4-5 carrots, peeled and chunked
4-5 potatoes, peeled and chunked

Preheat your oven to 325°F (160°C).

Make small incisions in the lamb leg and insert sliced garlic.

Rub the lamb with olive oil, salt, pepper, rosemary, and thyme.

Sear the lamb in a hot skillet until browned on all sides.

In the same skillet, sauté onions, carrots, and potatoes.

Pour in broth and wine (optional), then place the lamb on top.

Cover and slow-cook in the oven for 3-4 hours.

Baste the lamb occasionally to keep it moist.

Let the lamb rest for 15-20 minutes before carving.

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