Whole Butterflied Lamb Leg with garlic & rosemary (GF)

Description

6 hour slow sous vide cooked for your convenience

Instructions: Thaw to room temperature , remove from plastic bag, place in hot oven or hooded bbq in tray provided, 15 to 20 minutes to colour the outside of the lamb.

Ingredients: Lamb, fresh rosemary, fresh garlic gloves

Gluten Free