Perhaps the most popular cut of lamb for roasting in the Malaysia, the leg can be studded with rosemary, garlic, anchovies or lemon before roasting, or deboned and stuffed it, leading to a superb dish for a group. It can also be used as lamb steaks (also known as Gigot chops), and the presense of bone helps to keep the meat wonderfully juicy when cooked. Griddle or pan fry for three to five minutes on each side for medium-rare meat, or longer if you like it well done.
- Price is based on per pack weight of 950g to1kg
Product of Australia or New Zealand