Lamb Leg Cuts

The lamb leg is one of the most versatile parts of the animal, lean enough to serve pink yet substantial enough to feed a crowd, and Matangi cuts it several ways to suit different cooking methods. The Butterflied Lamb Leg is boneless and opened flat, ideal for the barbecue or grill where it cooks quickly and evenly. The Gourmet Lamb Leg has the rump, shank, and fillet removed, leaving one of the leanest cuts in the range, lean enough to serve pink without losing flavour.

For a traditional roast, the Lamb Leg Roast is the classic Sunday centrepiece, while Lamb Leg Steaks are thick, boneless portions suited to a hot pan or barbecue for a faster midweek meal. The Lamb Knuckle, a small, tender, boneless cut from the leg, works well pan-fried or reverse seared as an individual portion.

All leg cuts come from lambs finished on chicory pasture in Hawke's Bay, which adds the marbling that keeps leaner cuts like these moist through cooking.

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Lamb Leg Roast
Lamb Leg Roast
A large and succulent cut from the hind legs, a perfect Sunday roast.

From $27.99 per kg

Roasting Slow Cooking
Butterflied Lamb Leg
Butterflied Lamb Leg
The Matangi Butterflied Lamb Leg is boneless and easy to cook.

From $49.99 per kg

Grilling Roasting BBQ
Gourmet Lamb Leg
Gourmet Lamb Leg
The Gourmet Lamb leg, is the whole leg with the rump, shanks and fillet removed. This is one of the leanest lamb cuts, meaning it is lean enough to be served pink without sacrificing the flavour.

From $34.99 per kg

Roasting Slow Cooking
Lamb Leg Steaks
Lamb Leg Steaks
Thick boneless steaks from the leg of the lamb.

From $49.99 per kg

BBQ Pan Frying Grilling

Frequently Asked Questions

A butterflied lamb leg has the bone removed and the meat opened out flat, which allows it to cook quickly and evenly on the barbecue or under the grill, typically in 30 to 40 minutes.
The gourmet lamb leg has the rump, shank, and fillet removed, leaving a leaner, more evenly shaped piece that is well suited to serving pink. A regular leg roast keeps the whole leg intact, including the shank.
Lamb leg steaks are best cooked quickly over high heat, on the barbecue or in a hot pan, for around 3 to 4 minutes per side for medium, then rested before serving.
The knuckle is a small, tender, boneless cut taken from the leg. It is a single-portion cut, best cooked by reverse searing or pan-frying.