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Lamb Leg Roast $10/kg @ Woolworths

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Lamb Leg Roast $10/kg @ Woolworths
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ozwolf on 21/08/2023 - 01:27 woolworths.com.au (3945 clicks)

This is a very good price and might stay for some time. I saw a TV ad mention this as low price for spring. Price was still showing as $12/kg online on Sunday 20th AEST but now updated as we have moved to Mon 21st AEST. Note that even the old $12 /kg price was a recent low and it was earlier $15 since some time, with the $12 price an occasional weekly promotion.
Current Woolies Price looks like $10/kg across different weight categories
https://www.woolworths.com.au/shop/productdetails/764979/lam…

Coles for eg. mentions the $12/kg price as "dropped and locked" till Aug 29 and mentions the $15/kg (was $42 for 2.8Kg) as old price few months back in June.
https://www.coles.com.au/product/coles-lamb-whole-lamb-leg-r…
So we'll have to wait and see by month end if Coles goes back to $15, stays at $12 or matches Woolies at $10 (most likely I guess)

Either way a pretty good price at $10 for now at Woolies and hopefully soon at Coles too
Enjoy.

Groceries Lamb Meat

Related Stores

Woolworths
Woolworths

Comments

  • markis10 on 21/08/2023 - 07:03
    +4

    Given Sheep and Beef pricing is at 2018 levels at the farmers gate, you can expect to see some drops in retail pricing

    • Jamesx on 21/08/2023 - 11:03

      Woolworths had a half price of $12/kg = $6 for last week

      • Talos2005 on 21/08/2023 - 13:35
        +1

        Really when and where was this happening?

    • Saywhatold on 19/02/2024 - 21:13

      Yes and no. Saleyard prices have come back a pretty healthy margin for both sheep and cattle since the lows in Q3 2023. They were only at that exceptionally supressed price point for a few months.

      In Oct 2023 cattle prices were about $650 a head at the bottom of the trough. They're now back up around $1,200 a head. Lambs likewise have come back up a healthy bounce.

      When it comes to actual prices for meat at Coles and Woolies, the companies with supply contracts for them are usually running on ~5 year forward contracts. So these prices don't impact the massive farm operations that are supplying Coles and Woolies because they locked in long-term sustainable prices years in advance.

      Your independent butchers, that's another story. Some of them will have agreed supply contracts with abattoirs and suppliers in advance. Some of the smaller butchers might be buying in at near market rates, but not many of them. Given the bottom of the trough with respect to prices was months ago, if any price relief was going to make its way to consumers it would have come and gone by now. My advice to any consumer is do not expect retail meat prices to fall noticeably. If anything they'll hold pretty steady for the next few months and then start to inflate again.

      The one caveat I will make to the above is that every year there will be a trough in pricing that butchers (inc. Coles and Woolies) need to pass on to consumers. That is for the lambing season (and to some degree calfing for bobby calves/dairy calves) when butchers drop the price to incentivise consumers to buy more when the glut of lambs and calves hits the market.

      Source: I work in this sector.

  • branners on 21/08/2023 - 07:09
    +1

    Was in NE Vic over the weekend and was blown away by the low price of lamb. I commented on it and one of the locals told me that the local conditions were great and they expected a boom lamb season. Hoping it translates to low prices

    • foursaken on 05/09/2023 - 14:57

      Everyone is stocked up and trying to get rid of as much as possible before the drought so they don't have to feed it.

    • ahly92 on 19/02/2024 - 08:32

      How low was it out of,interest?

    • JimB on 19/02/2024 - 14:23

      What's the price in NE VIC?

  • pork chop on 21/08/2023 - 07:33
    +1

    Same price at Tasman Meat.

    • MrCAMEL on 06/09/2023 - 22:13

      Check Tasman now. Eight bucks a kilo. Some god eating now. 2014 prices!

  • souths123 on 21/08/2023 - 07:36
    +2

    thanks, I'll get one from Woolies today. I have an everyday rewards offer of 340 bonus points as long as buy min $17 size small leg…so, that is equivalent to $1.70 back in points, plus I pay with discounted gift cards. I was also going to get some of the 1/2 price green prawns from the deli. According to their website they are still in stock at the store I am going to…thinking of making some Singapore Noodles with them.

  • Oma on 21/08/2023 - 07:40
    +25

    Thats a baa-rgain 🐑

  • GregRust on 21/08/2023 - 08:04

    Anyone with experience in supply chains care to elaborate on what “low price for spring” means? Sounds nice to the customer at face value, but is it something like “clearing old stock”?

    • dasher86 on 21/08/2023 - 08:22

      It's Spring which mean there's an abundance of lamb.
      Old stock would be mutton.

      • tonydav on 21/08/2023 - 08:39
        +2

        Not necessarily "mutton". Can be "hogget" which is a lamb with 2 more teeth. A bit bigger and a slightly stronger flavour. Used to be my go-to in the country as was always a little cheaper.

      • gromit on 21/08/2023 - 09:51
        +1

        interestingly it should not mean that. lambing season in Oz is generally in the August to October period. Lamb is generally slaughtered at 6-9 months. so should be the end of last years spring lamb now. Though theoretically they can be 10-12 months old as well.

      • johninmelb on 21/08/2023 - 14:54

        Haven't seen mutton for donkey's years. Does anyone sell it these days I wonder. Doubt there would be a market for it these days. Boiled mutton is a very old fashioned meal that sounds very unappetising to say the least.

        • beatsntoons on 19/02/2024 - 10:29
          +1

          Mutton is absolutely amazing if you cook it right. Full of flavour and can be super tender.
          But it’s very easy to stuff up and then it’s very tough. Flavour’s still there but the texture dies.

          A good mutton curry, oh Lordy….

          Edit oh what this is a thread from 2023?! Yikes, sorry

        • tunzafun001 on 19/02/2024 - 15:48

          Funny thing is Mutton tastes like beef.

          Pressure cooked in a curry, or slow cooked in a webber… It's awesome!

    • Associatedjdeals1 @ Woolworths on 21/08/2023 - 16:11

      Basically there’s expected to be a large supply of lamb in the coming weeks, so therefore lower commodity pricing and Woolworths are passing on the savings

      • Ben Kenobi on 23/08/2023 - 07:55

        Passing on some of the savings…Woolies and Coles still making massive profits at consumer expense.

  • Ozjoey on 21/08/2023 - 08:07
    +4

    Lamb Roast with Tom Cruise
    https://youtu.be/bMc_JpIk9CM

    • Gunnar on 21/08/2023 - 10:15
      +1

      I love that the original ad has a very young Naomi Watts in it (and she was right in turning down the dinner)

  • baldur on 21/08/2023 - 08:28

    how do you cook it?

    • Irishness on 21/08/2023 - 08:53
      +1

      do you want a recipe? or temp/time guide?

      • baldur on 21/08/2023 - 09:18

        recipe maybe? on oven or a pressure cooker? which one would be easier or/and more delicious?

        • Irishness on 21/08/2023 - 09:49
          +14

          personally my preference is roast, my mother gave me this recipe as it was always a favourite I'd have made it hundreds of times

          Ingredients
          Leg of lamb 1-2kg (can be larger but adjust length of time in oven)
          Fresh garlic cloves
          Rosemary (fresh & dry)
          Thyme (dry)
          150g butter (3 fingers)

          Directions
          Switch oven on to 180C
          Cut garlic cloves into small battons, with a small thin knife make incisions 1-2cm deep in the lamb,
          Push the garlic & a small sprig of fresh rosemary into the hole as far as you can, do this all over the top of the lamb about 2-3cm apart
          Soften the butter in a bowl (don't allow to melt) add 10-15g (3 teaspoons) of thyme & same of rosemary & combine to make a paste.
          With a knife or spoon spread the butter herb paste over the lamb so it is completely covered like icing a cake (you may need to pat the lamb dry with kitchen paper first).
          Place the lamb in a roasting tin and place in the oven for 1Hr 30 mins or until cooked, you can cover or leave it uncovered.
          Serve with roast potatoes, roast veg, gravy & mint sauce, peas are also good

          • Robot16 on 21/08/2023 - 10:11

            @Irishness: Thanks!

          • Employeegamesnepal @ Woolworths on 21/08/2023 - 11:21
            +8

            @Irishness: I'll try this tonight for the wife. I hope I get some action.

            • Irishness on 21/08/2023 - 12:17

              @gamesnepal: if that doesn't get you some action I don't know what will, maybe tell her I said get on with it!

              • Employeegamesnepal @ Woolworths on 22/08/2023 - 12:00
                +4

                @Irishness: Got the lamb and rosemary. Forgot the rosemary in my shopping trolley. Followed your instructions imperfectly and it looked like this before cooking. Burnt it a bit and it looked like this when it was done. Tasted moderate and the missus gave me an 'A' for effort and to everyone else who has been asking, ☑ YES.

                • Irishness on 22/08/2023 - 12:26

                  @gamesnepal: not sure what happened there but the butter herb paste looks all wrong, was that real 100% butter you used? you can leave out at room temp it should soften enough then you mix the herbs in, it should coat the lamb yours looks like it just sat on top & didn't stick

                  the cooked pic look like the temp was too high or what setting did you use maybe you had the grill on and it close to the top of your oven (best placed middle of oven) I've never seen it burn like that, also the meat looks overcooked what weight was the lamb you may have needed to cook for less time but normally 1.5hrs is good

                  • Employeegamesnepal @ Woolworths on 22/08/2023 - 12:36

                    @Irishness: The butter kept freezing back because it was really cold in Canberra. But I should have rubbed it properly. The Lamb leg was 900 grams and it was put near the top of the oven for 1.5 hours. I'll try again next week.

                    • Irishness on 22/08/2023 - 12:41
                      +1

                      @gamesnepal: if you have a microwave give it 10 second bursts until soft, or just leave out overnight it'll soften even in Canberra temps it'll soften more as you stir the herbs in, 900g boneless? So put in the middle of the oven (try fan assisted if you have) and cover with foil try 1hr 15 mins as you generally want it pink with the juices running

            • SpainKing on 21/08/2023 - 17:42

              @gamesnepal: Cheers to that 🍻 Hope she's not sheepish

            • SonOfATightASS on 21/08/2023 - 17:59

              @gamesnepal: Hope is all we have my friend, hope! 🙏🤞

            • StonedWizard on 21/08/2023 - 21:05

              @gamesnepal: @gamesnepal - Did you end up getting any action?

            • CptnObvious on 21/08/2023 - 21:28

              @gamesnepal: Have you tried long and slow?

              • JimB on 18/09/2023 - 16:02

                @CptnObvious: You referring to the lamb or the after dinner action?

          • antik on 21/08/2023 - 18:41
            +2

            @Irishness: Have you tried long and slow? I prefer my lamb well done without any pink bits. Long and slow breaks down all the connective tissue resulting in fall off the bone tenderness that can be pulled apart with a fork. See here for best recipe: https://www.recipetineats.com/slow-roast-leg-of-lamb/

            • harvestloon on 21/08/2023 - 19:43
              +1

              @antik: Fantastic recipe - made this one many times!

            • Irishness on 21/08/2023 - 23:38

              @antik: yes I have a pellet smoker for that but prefer lamb shoulder though have done a few legs of lamb

              recipe looks great will keep in mind cheers

          • Konecs on 22/08/2023 - 00:36

            @Irishness: Thanks!! Going to try this out on the weekend! Sounds amazing!

          • tunzafun001 on 19/02/2024 - 15:51

            @Irishness: Glaze it half way with a berry or Plum balsamic glaze. Can also add orange juice and garlic butter to glaze. Brush on with Rosemary sprig (normally done when cooking with a webber).

            Good lamb —> awesome lamb

    • Ghos7 on 21/08/2023 - 10:16
      +2

      I cooked a 1.3kg boneless leg last night at 180 degrees for 80 minutes. Then I turned the oven off and came back after 80 minutes. It came out amazingly.

    • Matt88 on 21/08/2023 - 12:07
      +2

      Cooked up a leg of lamb in the Weber (charcoal/heat beads) last night and it was perfect

    • antik on 21/08/2023 - 18:43

      Long and slow is the best way, unless you like your lamb pink and a bit more chewy, but I prefer well done and tender that can be pulled apart with a fork: https://www.recipetineats.com/slow-roast-leg-of-lamb/

    • MrCAMEL on 21/08/2023 - 21:27
      +1

      Slice all the meat off and use in stir fries or chunks in stews and use the bones for stock and ankle bones for games. Easy, and finally back to some few years ago prices.

  • tonydav on 21/08/2023 - 08:37
    +1

    Really feels like the price hikes they made after The Rona due to shortages are now being returned as "specials" and "dropped".

  • Protractor on 21/08/2023 - 09:41
    -4

    Crikey, surprised "farmers" haven't enlisted Barnaby Joyce to demand the govt subsidise farmers, to add to their profits. Can't have consumers eating local products at a reasonable price.It's un -a-Strayan
    BTW this time of year lamb should always drop in price.
    "Farmers" . What a well manipulated and evocative word that is.Advertisers and the ag industry love it.

    • Whits on 22/08/2023 - 19:41

      When we are getting less than 4.5 per kg and the supermarkets are charging way more than that and there is a big over supply…… I reckon that is a fair reason to be annoyed. Charge less so we can clear the excess stock and move forward.

      • Protractor on 22/08/2023 - 19:57
        -1

        Producers are chasing the export market & every spring the good old consumers get a lower(not cheap by any means price)
        Farmers blame the supermarket and vice versa. It's a fixed price market to scrape the max from the plebs.

        Farming is a lifestyle choice. We know what Abbott said about taxpayers funding that. It never seems to apply though when the climate kicks our ass.
        Ironic really given less that 1% of farmers vote ALP, which means they consistently voted for 3 decades for the right wing gimps who denied and delayed action on climate change.
        Imagine if the public could go class action on the LNP's lazy arse for that?

  • SAU on 21/08/2023 - 10:22

    Anyone knows why the same branded packed meat smells of sulphur at some independent butchers but does not at woolworths?
    Bought a leg of lamb that was factory packed and looks identical to the brand Woolworths sells. But when opened, strong smell of sulphur

    • gromit on 21/08/2023 - 11:33

      usually comes from some bacteria growing inside the packaging or the meat is starting to turn. either way it is not a good sign. Note if it is just a minor whiff when you first open it should be perfectly fine and normal, comes from the meat juices.

    • nea ozb on 21/08/2023 - 18:45
      +1

      It's common to have a sulfuric smell immediately after opening when vacuum packed. I remember when the first butchers were vacuum packing, they had signs about the smell assuring customers it was ok.
      Recently I haven't found it as pungent buying from Colesworth but I think it's fine.

      • SAU on 21/08/2023 - 22:00

        Just saying - same brand, same looking package, but smells at smaller butcher and does not at woolworths
        Maybe not as fresh

    • Protractor on 22/08/2023 - 19:58

      Maybe they blew it's leg off with explosives?

  • onceupon8 on 21/08/2023 - 10:23

    Support farmers to clear excess supply. Now producing lamb is unprofitable for farmers, but there is too much supply and it needs to be sold.

    • Protractor on 22/08/2023 - 19:58
      +1

      "producing lamb is unprofitable for farmers" What BS

    • Sandshoes on 19/02/2024 - 10:14

      @onceupon8, where did you get that from? the lamb farming here in WA is highly profitable, especially for those who also do Paddock to Plate.
      We are paying $14-16 kg paddock to plate (not from supermarket), and even that is expensive considering the lambs are on pasture only for 6-10 months, and at the yard they sell for $3.60 - $3.80 per head, then sent to the abs to be 'dispatched' and or processed and packed by the seller and sold to local market. I hear the live stock conversion rates per acre is favorable, albeit it challenging when market is saturated.

      • onceupon8 on 19/02/2024 - 10:53

        That comment of mine was made in Aug 2023 when large scale sheep farming was unprofitable due to the major drop in meat pricing. It is great that there has been significant improvement in meat pricing since around January this year which makes sheep farming profitable again, although it isn't anywhere near the level of a couple of years ago and I wouldn't use the word highly.
        * Paddock to plate farmers are great and it does really improve profitability. But it's usually for small farmers with less than a few thousand sheep. It's hard to do it on a larger scale.
        * Farmers that sell to major markets (supermarkets, abattoirs, export market etc) are price takers. The same is true for farmers selling lighter lambs to other farmers - the store lamb market. They have no control over the price. And in recent years the price has fluctuated so much. As an example from a farm that I deal with, for the same weight store lamb, the price has varied from $40 - $160 over the last few years. The farm is unprofitable when receiving pricing at the bottom of the scale.
        * Farmers in general work very hard with long hours, and often earn less income than what they would earn in a minimum wage job with overtime. This is definitely the case if they have large loans on their farm land.
        * The capital growth of farmland is where the real money is made. But many farmers will never sell their farms as they pass them onto their children etc. so this is never realised.
        * Farmers are often working for the love of farming, and not treating it as a pure business endeavour. Generally for business, you would want a return on equity of 10% or more. Farmland is expensive, and broadacre farmers with farmland over 10 million aren't going to getting a return anywhere near that. Excluding capital growth of the farmland, most would be getting around 1-2%.

  • ArseneWenger on 21/08/2023 - 11:28
    +1

    My local iga usually price match, but they also happily cut it up as asked. Usually getvit into cubes or lamp chops. Baaaargain

  • dryandra on 21/08/2023 - 11:37
    -1

    After reading this drove to my nearest Woolworths to stock up the freezer and the price was $12/kg :(

    • CabSav on 21/08/2023 - 12:18

      Go back !

      It Scans at$10 ;)

    • donut on 21/08/2023 - 14:46
      +3

      my experience with Coles is to still buy it at the higher price.
      Then go to the Front Desk, and say it scanned incorrectly, and they refund the whole amount. if you bought more than one, first will get a full refund, the rest will get a refund for the difference.
      This is part of their Scanning Code of Practice (they have a little pamphlet at the front desk too about it too).
      For me it was a 'free' $40 leg of lamb.

  • lordra on 21/08/2023 - 12:54
    +3

    Why is it that ColesWorthDi never sell goat meat?

    • johninmelb on 21/08/2023 - 15:04
      +1

      Supermarkets in the right demographic area may sell it. I suspect it is something ordinary aussies don't buy much of. Supermarkets work on the principle that if it doesn't sell in big quantities week in week out, it doesn't get shelf space. My local Woolies is forever delisting items and it drives me crazy.

      • realJuliusCaesar on 23/08/2023 - 10:02

        Mine does too, and I'm suing them for the cost of my therapy

      • doobey1231 on 19/02/2024 - 09:46

        Yeah they cater to the area they are in, my local is absolutely full of kosher options

  • zanzir on 21/08/2023 - 16:03

    lamb leg, cut holes put whole garlic cloves in, salt pepper, garlic powder, weber kettle at 200 degrees for 1.5hours = gold. let it rest for 20 mins

  • rokufan on 21/08/2023 - 17:04

    It was $12 at Woolworths Taigum QLD. Staff said $10 was online price.

  • antik on 21/08/2023 - 18:37

    $10.99/kg every day at Aldi. Slow cooked at low heat is the only way to cook lamb. This is the best method I’ve used for super-tender fall off the bone lamb: https://www.recipetineats.com/slow-roast-leg-of-lamb/

  • MrBillions on 21/08/2023 - 19:06

    looks bloody good

  • Sharnado on 21/08/2023 - 22:39

    Looks like meat's back on the menu boys!

    https://youtu.be/R6PkDHuaXi8

  • Charbel91 on 22/08/2023 - 11:52

    Do ozbargain folks still get these cut in to chops? it's something i just remembered from way back,lol..

  • Whits on 22/08/2023 - 19:35
    +1

    We were just talking at work today about how the retail price of lamb really needs to drop so we can clear the oversupply. Boom done. It is a pity that supermarkets have been creaming the difference for the last 8 months or so. The live export muck around in WA is not helping the supply chain either.

    • Protractor on 24/08/2023 - 18:20

      and yet farmers would rather shoot sheep than feed fellow Aussies>

      https://www.abc.net.au/news/rural/2023-08-24/farmers-shootin…

      Next flood or drought,will the same farmers expect tax payer grants and loans, handouts,relief?

      WA farmers 'could' choose to target the local market, ( or go cropping) , rather than breed sheep they cannot export.
      Exporting sheep used to be a side market for gluts.The time has come to adapt. Which they used to be good at. There is too much political activism in farming today. The representative orgs have taken over the agenda

  • JimB on 18/09/2023 - 15:59
    +1

    Here's hoping lamb shoulder prices also drop.

    Lamb shoulder use to be cheaper than lamb leg until people worked out shoulder tastes better (when slow cooked).

  • Jhonka on 19/02/2024 - 07:36

    Anyone smoke their lamb?

    Need to use up some old charcoal.

    • Rrppper on 19/02/2024 - 07:47
      -1

      Yeah do it until you can pull it, then put it on burgers with coleslaw and bbq sauce comes up a winner. Check schueys bbq on youtube he made a good video about it using charcoal

    • bob98 on 19/02/2024 - 07:49

      yeah big fan of smoking lamb. what cut will you be smoking? leg wont pull but if you can source some cheap shoulder. itll be one of the best meals you have.

  • doobey1231 on 19/02/2024 - 09:43

    Could one safely assume that chops and cutlets will also drop in price? I haven't had them in at least 6 months..

  • hek666 on 19/02/2024 - 10:25
    +1

    My local coles had these for $9kg over the weekend

    • wavesgreen on 19/02/2024 - 11:02

      Yep both full and half leg roasts on special for $9/kg at Coles til tomorrow.

    • Ulysses31 on 19/02/2024 - 15:12

      Yep.
      I checked pork & lamb roasts at Coles & Woolies 24hrs ago.

  • lucylipstick on 19/02/2024 - 12:19
    +1

    These were at $8/kg just a few weeks back, and have sat at $10 before that for ages.

  • Gpro on 19/02/2024 - 12:27

    $7.69/kg at Aldi. I'm about to cook it now.

  • JimB on 19/02/2024 - 14:27

    lol.. Who dug up this old thread?

    This thread got me confused. I was thinking $10/kg doesn't sound cheap.

    Previously I was last commenter on 18/09/2023… then someone comments 5 months later.

    • wavesgreen on 19/02/2024 - 15:07
      +1

      OzBargain reinstated code last year that popular long running deals would be reposted after a certain time equating to months. They are tagged as Reposts in the OzB feed.

      • Ulysses31 on 19/02/2024 - 15:10

        And their coding doesn't allow voting on it. So-why??

        Someone is asleep at the wheel.

      • JimB on 19/02/2024 - 15:47

        I didn't see the 'REPOST' tag.

        Cheers

        • wavesgreen on 19/02/2024 - 16:06

          The Repost tag only shows in the feed, in the Deal post it only has the Long Running tag.

    • JimB on 19/02/2024 - 15:48

      See my comment directly above yours.

    • wavesgreen on 19/02/2024 - 16:04

      Coles seemed to be keeping it consistently at $8/kg, however recently their 'Down Down' price lock expired (beginning of Feb I think) and their RRP went back up to $10/kg. Woolworths followed suit.

      Both half and full Lamb leg roasts are currently on special at Coles for $9/kg ending today (and btw their Graze grass-fed half leg roasts are on special for $10/kg) however Woolworths is $10/kg for both.

        • wavesgreen on 19/02/2024 - 23:01
          +1

          The Down Down thing is most definitely supposed to expire, for individual products, and always has. It's baked into Coles campaign. You can see the expiry date on the yellow (previously white and red) shelf tickets.

          If you're really keen you can even keep track of the expiry dates for individual products and see when Coles sneakily swap out the yellow Down Down shelf tickets for one with an earlier expiry date.

            • wavesgreen on 20/02/2024 - 15:46

              @GrumpyGandalf: They've always had an expiry. Still do. It's the date at the bottom right of the ticket.

              Back in the "Dropped and Locked" days they would also print the expiry date in bold in the middle of the ticket just underneath the price.

  • AndyC1 on 19/02/2024 - 18:01

    Expensive as Coleworth have had it for $8/kg for weeks now….. Time to gouge us again.

    • wavesgreen on 19/02/2024 - 18:19

      Apparently there are "shortages in lamb" now so Coles have "temporarily" removed the small packs of loin chops and cutlets in order to maintain supply of the big packs. At least that's what my local says.

      Small packs of loin chops disappeared about a month ago and now the space for the small packs of cutlets have gone too.

      • AndyC1 on 19/02/2024 - 18:44

        How does you cut up a lamb leg to get loin chops?

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