Although a lamb has four legs, only the two hind legs produce the cut referred to as "leg of lamb". It is a large, lean, and tender cut and can be used the whole or subdivided into smaller cuts, which can are usually cooked using dry heat methods, such as roasting.
A product of New Zealand
With Halal Monitoring Authority certification, this product can be enjoyed with the family and cooked with confidence.
Related to the Lamb - Leg from New Zealand Halal 5lb