- Contact: +603 8052 5945 | Email: firstname.lastname@example.org
Cooking Methods: Roast, Reverse Sear, Sous Vide, Grill, Barbecue, Braise, Rotisserie
Cooking Tips: Our Australian lamb pairs well with any manner of seasoning from simple compound herb butters to more assertive flavors like red wine or truffles. Boneless leg of lamb makes an excellent roast - season generously with salt and a paste of your favorite herbs and aromatics then tie into a compact shape with butcher's twine and slow-roast to medium-rare. A quick blast of high heat will crisp the exterior. Serve with a pan jus or fresh gremolata.
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