Fresh Bone-In Lamb Leg (Romanian)

• 100% cook-ready: cleaned, trimmed, and prepped for roasting/grilling upon arrival.
• Unmatched flavor: naturally raised lamb with standout tenderness and juiciness.
• Versatile: oven roast, charcoal grill, or slow braise for traditional dishes.
• Family-size: a generous cut that delights guests and loved ones.
• Chilled-vehicle delivery: cold chain maintained all the way to your door.

• Type: Romanian bone-in lamb leg – fresh, imported
• Cut: whole hind leg with bone and a natural external fat cap
• Texture & Taste: tender fibers, balanced lamb flavor, and evident juiciness
• Packaging: vacuum-sealed to preserve freshness and quality
• Weight: options shown above (typically 2.0–3.5 kg)

• Meticulous selection & hand cleaning to preserve shape and texture.
• Reliable cold chain with chilled delivery to your doorstep.
• Customization on request: scoring for marinade, tying with butcher’s twine, or butterflied (boned-out) for faster grilling.
• Proven cooking guidance for consistent results.
• Fast support from sizing to serving.

• Oven Roast (best): season, sear, then finish at moderate heat.
• Charcoal/Grill: cook over indirect heat, then finish hot for a golden crust.
• Slow Braise: with stock, onion, garlic, and rosemary until fork-tender.
• Family service: pair with mandi/kabsa rice, roasted vegetables, and herb sauces.

Golden marinade: olive oil + garlic + rosemary + salt & pepper (add Arabic spices/sumac if you like). Score the surface and work the marinade into the cuts.

• Oven Roast: sear first, then roast at 160–175°C to an internal temp of 60–63°C (medium) or 70–75°C (more done). Rest 20 minutes before slicing.
• Slow Braise: brown, then cook covered with broth and vegetables until very tender.
• Grill/Charcoal: cook indirect to near target temp, then sear briefly for a crisp, aromatic crust.
• Pro tip: bring the leg out of the fridge 30–45 minutes before cooking and use a thermometer for precise doneness.

• Keep fresh at 0–4°C and cook by the date on the label.
• Optional freezing: freeze on the delivery day if needed. Thaw safely in the fridge only.

Default is unseasoned. We can add scoring for marinade, tying, or butterfly (boned-out) on request.

Depends on weight and sides; typically serves 6–10 for 2–3.5 kg legs.

Fresh, delivered in chilled vehicles to maintain quality.

Yes—leave a note at checkout (bone-out/butterflied, extra scoring, tying, or portioning).