Provençal hot-smoked lamb leg
$158.00
Tax included.
A whole lamb leg, brined and generously seasoned with Herbes de Provence – fragrant and floral. Slow-smoked in the style of a ham, yielding tender, deeply flavoured meat that’s ready to serve, hot or cold. Effortless and abundant, it's great for a large group.
Only available over the Easter long weekend - from Wednesday 16 April to Saturday 19 April.
Lamb, Water, Salt. Acidity Regulator (460, 451, 452), Dextrose, Sucrose, Antioxidant (316), Preservative (250), Hydrolised Maize Protein, Garlic, Lemon, Fennel, Rosemary, Tarragon, Thyme, Basil, Oregano, Lavender.
This is a cooked product, best consumed within 3-5 days of opening.
Each Provincial lamb leg will weigh approximately 2.2-2.4kg, feeding 12-15 people.
To reheat (optional): Place lamb on a baking rack over baking tray. Place a quarter cup of water in the base of the baking tray and cover the lamb with foil. Gently warm in a preheated oven at 150 degrees for 30-40mins.
