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Frozen Australian Free Range Mutton  Leg (Bone-in)
Frozen Australian Free Range Mutton  Leg (Bone-in)
Frozen Australian Free Range Mutton  Leg (Bone-in)

Frozen Australian Free Range Mutton Leg (Bone-in)

Price Watch

Steak King: $166.22/kg
Price per kilogram is for indication only, exact weight of item may vary
Antibiotic & Hormone Free
Pasture Raised

$748.00 Regular price $998.00
Only 20 left in stock
Frozen
About
  • Premium free range Australian Mutton leg
  • Roast whole in the oven or on the BBQ.
  • Guaranteed free from hormones & antibiotics.
  • Flavor: Mutton has a richer, more intense, and sometimes "gamey" flavor compared to younger lamb.
  • Texture: The meat is typically firmer and denser than lamb due to more developed connective tissue.
  • Best Cooking Methods: Slow cooking, such as braising, stewing, or covered pot-roasting, helps to break down the connective tissue, resulting in tender, succulent meat.
  • Preparation: Marinating the leg for several hours (often using yogurt and lemon juice as natural tenderizers) is a common technique, particularly in South Asian and Middle Eastern cuisines, to enhance flavor and softness

 


  • Only available on HK Island
  • Must Order Between 10am and 4pm
  • Minimum Spend of HK$1,000
  • Flat fee of $150 applies.

Express Delivery (Same Day)

  • Only available on HK Island
  • Must Order Between 10am and 4pm
  • Minimum Spend of HK$1,000
  • Flat fee of $150 applies.
About
  • Premium free range Australian Mutton leg
  • Roast whole in the oven or on the BBQ.
  • Guaranteed free from hormones & antibiotics.
  • Flavor: Mutton has a richer, more intense, and sometimes "gamey" flavor compared to younger lamb.
  • Texture: The meat is typically firmer and denser than lamb due to more developed connective tissue.
  • Best Cooking Methods: Slow cooking, such as braising, stewing, or covered pot-roasting, helps to break down the connective tissue, resulting in tender, succulent meat.
  • Preparation: Marinating the leg for several hours (often using yogurt and lemon juice as natural tenderizers) is a common technique, particularly in South Asian and Middle Eastern cuisines, to enhance flavor and softness