Lamb Leg

Shop for premium Lamb Leg from Peter Augustus, including leg of lamb, Lamb leg joint, lamb bone-in leg, boneless leg of lamb, Lamb leg steaks. Each cut of lamb is fresh, not frozen, ethically sourced, and prepared for tender texture, rich flavour, and reliable quality across roasting, slow cooking, grilling, marinating, carving, and cooking lamb steak. Our Lamb Leg collection suits home cooks planning a roast leg of lamb with side dishes, chefs preparing restaurant menu items, and caterers organising meals where portion, freshness, and minutes per pound can guide a satisfying result. Enjoy free shipping on orders over $200, free shipping on subscription orders, and subscription savings of 10% for 2 weeks, 8% for 4 weeks, and 5% for 8 weeks. Pay securely with ShopPay, PayPal, Google Pay, or Afterpay for 4 interest-free payments, with reliable delivery and a 1-day return window for defective items only. Choose Peter Augustus when you want to buy leg of lamb online with quality, value, and confidence.

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Peter Augustus
Lamb Leg Butterfly 1.1kg
$44.60

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Peter Augustus
King Henry Lamb Shank 500g
$17.50

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Peter Augustus
Easy Carve Lamb Leg 1.4kg
$47.50

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Peter Augustus
Lamb Leg Bone In 2.1kg
$57.00

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Roaring Forties
Lamb Boned and Rolled Leg Roast 2.6kg
$89.50

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Frequently Asked Questions

Find answers to commonly asked questions about this collection.

What is a lamb leg?

A lamb leg is a cut taken from the rear leg of the lamb. It is a lean, tender cut that works well for roasting, slow cooking, grilling, or butterflying. It may be sold bone-in, boneless, or butterflied, depending on how it will be prepared.

How to cook a leg of lamb without drying it out?

To keep a leg of lamb juicy, avoid overcooking it. Season it well, cook it at a steady temperature, and use a meat thermometer instead of guessing. Cook lamb roasts to a minimum internal temperature of 145°F / 63°C, then rest for at least 3 minutes before carving. Resting helps the juices settle and keeps the meat tender when sliced.

What is the difference between a “Shank-End” and “Sirloin-End”?

The shank-end comes from the lower part of the leg, closer to the ankle. It has a tapered shape and usually has a stronger lamb flavour. The sirloin-end comes from the upper part of the leg, closer to the hip. It is usually fattier, more tender, and more evenly shaped, which helps it cook more evenly.

What does “Butterflied” mean?

“Butterflied” means the bone has been removed and the lamb leg has been opened out flat. This gives the meat a more even thickness, helping it cook faster and more evenly. A butterflied leg of lamb works well for grilling, roasting, marinating, or stuffing before rolling and tying.