Lamb Leg Roast Rare Breed Hampshire Down Kinross Station - 900g

$40

With outstanding melt in your mouth texture and juiciness, Kinross Rare Breed Hampshire Down Lamb has a surprisingly lighter flavour, without that heavy Lamb taste. All Kinross Lamb is graded objectively for Marbling and tenderness, guaranteeing you a consistently tender and tasty experience.

This meretriciously prepared Leg Roast is the ultimate crowd pleaser. We have left the fat, cap on the Leg protecting the delicate meat whilst cooking but also basting the meat with the glorious flavour of this undiluted breed.

We recommend you brown the meat on a stove top first, then transfer to a pan (for oven roasting) or heavy based pan (for pot roasting), adding a generous amount of aromats such as rosemary and garlic, along with seasonal vegetables such as fennel, potato, or brussels sprout.

This Lamb Roast will comfortably feed up to 3 people..

Located on the clean & lush banks of Billabong Creek at Holbrook in Southern New South Wales, Kinross Station is home to one of the world’s largest and rarest sheep flocks - the Hampshire Downs. Run by Tom Bull and his family, these flocks are lovingly tendered by three generations of the Bull family.

Hampshire Down is a rare breed of sheep that is renowned for being Australia’s highest ranked for marbling and tenderness. From breeding to the feeding, the Kinross Station Hampshire Down team put great effort in producing a premium lamb product.

These Lambs freely roam on natural pastures with access to supplementary feed such as hay, barley, and lupins which enhance the flavour of this special Lamb product. These Lambs are also free of hormones, antibiotics and can be traced by DNA back to each sire line to verify pedigree, ensuring full product integrity.

Learn more about Kinross Station here

Your product has been packaged using the latest and most advanced packaging technology.

Vacuum skin packaging (VSP) packs enclose product like a second skin. VSP extends the shelf life of product due to the absence of oxygen which causes food to deteriorate rapidly and constrains product purge eliminating yield loss in food.

Product packaged using VSP technology can safely be stored refrigerated and frozen.

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