Boned out leg of lamb infused with garlic & rosemary, hand tied and smoked over german beech. Awarded a Bronze Medal at the Royal Melbourne Show in 2014.
Here is a classic use of lamb – full of flavour – a lamb ham to excite your taste buds. Makes a great meal sliced on the plate with a little salad (with avocado of course) cold peas, potato and bacon salad. What more could one as for?