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Bultarra Saltbush Lamb Leg bone in

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Bultarra Australian Saltbush Lambs are grazed on the unique Saltbush based pastures in the pristine natural environment of the Australian outback. The lamb is seasoned on the hoof with robust and rich flavours while still delicate enough to carry exceptional spice blends and an exceptional fresh clean taste.

Leg of lamb is traditionally roasted in a hot oven (190˚C–220˚C) though it can also be slow cooked at lower temperatures for much longer.

When cooking a leg of lamb whole, don’t remove any excess fat – it adds flavour and helps keep the meat tender.