Deboned Leg
Deboned Saltbush Lamb Leg
Raised by Ben Sippel · Narromine, NSW
The Sunday roast, minus the wrestling.
Ben's Dorper lambs graze Old Man Saltbush out past Dubbo. It's a tough native shrub his family started planting back in 1987, with roots that reach metres down for water when everything else has dried up. The lambs eat well through the dry years, and the paddocks hold their topsoil.
We've taken the bone out, so you've got a leg that's easy to stuff, roll, butterfly, or carve straight through with no fumbling around the joint. It suits a slow roast for a crowd or a hot barbecue for a quick feed. Either way, every slice is pure meat.
Every leg you buy backs a family that has spent nearly forty years proving the land can work with farmers instead of against them.
Flavour profile: Clean, sweet lamb with a gentle natural saltiness from the saltbush. The meat is tender and succulent, without the heavy, gamey edge of grain-fed lamb.
How to cook it: Open it out and fill it with garlic, rosemary, lemon zest and anchovy, then roll, tie and roast until blushing pink. For something faster, butterfly it flat, marinate it in yoghurt and spices, and grill it hot before resting and slicing thick.
Pairs with: crispy potatoes, salsa verde, and a good shiraz.
