Aus Lamb Leg Boneless

Boneless Australian lamb leg is carefully deboned from the knee joint up, with the long bone removed, leaving only the tender and easy-to-process rolled thigh meat. The muscle fibers are tightly rolled together, providing a lean and tender texture. The skin is thin, and unlike other meats, it does not come with a layer of fat beneath the skin. Being a highly active part of the lamb, this meat is firm, slightly chewy, and boasts a richer, more intense sweetness compared to other cuts. The product is imported from Australia and stored according to strict standards to ensure food safety and hygiene.