A whole bone in leg – each is min. 3.5kg


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This is great as a whole roast or over the fire, or you can break the leg down into the rump, topside, knuckle, and silverside, leaving you with trim to use for stir-fry, mince or tartare as well as the femur bone which is full of marrow.

Choose shank removed for oven roast, and choose shank on for hanging over a fire.

To add to this order simply return to the shop and continue shopping.