x2 Bone-In Gigot Lamb Leg Steaks: These steaks are cut from the leg of the lamb and include the bone, which helps retain moisture and adds extra flavor during cooking. The meat is tender with a slightly gamey taste, and the bone enhances the richness of the dish when roasted, grilled, or pan-seared. The bone-in cut also gives a beautiful, rustic presentation when served.

Half Lamb Leg: This cut comes from the lamb’s leg and is typically a larger piece of meat, often still with the bone in. It’s ideal for roasting or slow-cooking, where the meat can become meltingly tender and full of flavor. It’s great for a special meal or family dinner.

500g Lamb Rump Steak: A lamb rump steak is cut from the hindquarter of the lamb, and while it’s a leaner cut, it is still flavorful and tender. The meat has a nice balance of tenderness and texture, and it’s perfect for grilling or pan-searing. Lamb rump is slightly more robust in flavor compared to other cuts, offering a richer experience with each bite.