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The Matangi Butterflied Lamb Leg is boneless and easy to cook
clean water of this remote Bay
you’ll have the flexibility to craft delicious meals that cater to every occasion
is the whole leg with the rump
hearty results that make for an unforgettable roast
60-79 day Dry Aged Bone in Ribeye - Half/Whole Rack - Frenched Availability:18 December 2025 The Matangi Butterflied Lamb LegDry aged for 60 79 days in our German made DRY AGER cabinets this Frenched Bone in Ribeye Rack will look lovely as a centerpiece on your table. Dry aging enhances the natural flavour of Matangi Angus Beef, and ensures it is incredibly tender.
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