Boneless Whole Lamb Leg from Texel
Boneless Lamb Leg Texelaar
The boneless lamb leg from Texelaar is a classic cut that offers plenty of versatility in the kitchen. The lambs are raised on the salty pastures of Texel, which gives the meat its distinctive flavour. Because the leg is hand-deboned, it’s easy to stuff, roll, or slice. An honest cut of Dutch lamb that lends itself well to a wide range of preparations.
What is a lamb leg?
A lamb leg comes from the hind leg of the lamb and is known for its firm structure and full flavour. This version is completely deboned, allowing for even cooking and easier preparation. The leg can be slowly roasted in the oven, seared in a pan, or used in stews. No matter how it’s prepared, the meat remains tender and retains its natural taste.
Texelaar
Texel lambs graze on grasslands close to the sea. The salty air and natural diet result in meat with a distinctive flavour and fine texture. Texelaar is a breed that grows at a calm pace, producing lamb with real character. A local product known for its quality and consistent taste.
Order Boneless Lamb Leg Texelaar online?
You can easily order the boneless lamb leg from Texelaar online at The Butchery. Our butchers carefully select each piece, paying close attention to the balance between meat and fat. Order in the morning and receive it the same evening in the Netherlands and Belgium. Prefer a different delivery day? You can easily arrange that yourself. The meat is vacuum-sealed and delivered flash-frozen to preserve quality until you’re ready to cook.
Lamb leg is a traditional and festive roast that can be prepared in different ways. A real showstopper! Below you'll find a practical guideline. Scroll through and choose your preferred cooking method.
Low and slow lamb leg (sear & slow roast)
Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the oven to 120°C and heat a grill or pan to high temperature.
Sear the meat all over in a large pan with butter or on the grill until browned and the fat cap is crispy.
Transfer the meat to the preheated oven, place it in an oven dish and pour the pan juices over it.
Timing: Use the table below to plan accordingly — the times are indicative.
Always measure the core temperature of this type of meat. Use the internal temperatures in the table.
Rest the meat for 10 minutes before slicing or serving.
Season after searing or at the end with salt, pepper, or your favourite rub.
Core finishing temperature
Medium/Welldone 62°C [Perfect for lamb leg]
Total cooking time: approx. 3 hours.
Reverse sear lamb leg (slow cook & sear)
Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the oven or BBQ to 60°C.
Cook the meat until 2°C below the target core temperature. The final 2°C will come during searing.
Sear the meat all over until browned and crispy.
Always measure the core temperature using the guide below.
Rest for 10 minutes before slicing or serving.
Season after searing or at the end with salt, pepper, or your favourite rub.
Core finishing temperature
Medium/Welldone 62°C (lamb)
Total cooking time: approx. 4 hours.
Sous vide lamb leg tri-tip
Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the water bath so the below timing is accurate. Make sure the vacuum bag is sealed (you can also season the steak and vacuum-seal it again). Normally, the original packaging can go into the bath directly.
Time: Set the sous vide stick to the temperature below. If the meat is still frozen, add 1 extra hour.
Sear the steak in a pan or on the BBQ until golden brown — a torch can also be used. The temperature won’t increase further after this.
Rest for 10 minutes before slicing or serving.
Season halfway through or after with salt, pepper, or your favourite rub.
Sous vide setting for lamb leg
Medium/Welldone 62°C: 4 hours
Ingredients
lamsfiletNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 686 |
| Energie (kcal) | 164 |
| Vet (g) | 9.2 |
| Verzadigd vet (g) | 4.6 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 20.4 |
| Zout (g) | 0.18 |
Boneless Whole Lamb Leg from Texel
Boneless whole leg of lamb from Texel lamb.
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Boneless whole leg of lamb from Texel lamb.
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Boneless Lamb Leg Texelaar
The boneless lamb leg from Texelaar is a classic cut that offers plenty of versatility in the kitchen. The lambs are raised on the salty pastures of Texel, which gives the meat its distinctive flavour. Because the leg is hand-deboned, it’s easy to stuff, roll, or slice. An honest cut of Dutch lamb that lends itself well to a wide range of preparations.
What is a lamb leg?
A lamb leg comes from the hind leg of the lamb and is known for its firm structure and full flavour. This version is completely deboned, allowing for even cooking and easier preparation. The leg can be slowly roasted in the oven, seared in a pan, or used in stews. No matter how it’s prepared, the meat remains tender and retains its natural taste.
Texelaar
Texel lambs graze on grasslands close to the sea. The salty air and natural diet result in meat with a distinctive flavour and fine texture. Texelaar is a breed that grows at a calm pace, producing lamb with real character. A local product known for its quality and consistent taste.
Order Boneless Lamb Leg Texelaar online?
You can easily order the boneless lamb leg from Texelaar online at The Butchery. Our butchers carefully select each piece, paying close attention to the balance between meat and fat. Order in the morning and receive it the same evening in the Netherlands and Belgium. Prefer a different delivery day? You can easily arrange that yourself. The meat is vacuum-sealed and delivered flash-frozen to preserve quality until you’re ready to cook.
Lamb leg is a traditional and festive roast that can be prepared in different ways. A real showstopper! Below you'll find a practical guideline. Scroll through and choose your preferred cooking method.
Low and slow lamb leg (sear & slow roast)
Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the oven to 120°C and heat a grill or pan to high temperature.
Sear the meat all over in a large pan with butter or on the grill until browned and the fat cap is crispy.
Transfer the meat to the preheated oven, place it in an oven dish and pour the pan juices over it.
Timing: Use the table below to plan accordingly — the times are indicative.
Always measure the core temperature of this type of meat. Use the internal temperatures in the table.
Rest the meat for 10 minutes before slicing or serving.
Season after searing or at the end with salt, pepper, or your favourite rub.
Core finishing temperature
Medium/Welldone 62°C [Perfect for lamb leg]
Total cooking time: approx. 3 hours.
Reverse sear lamb leg (slow cook & sear)
Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the oven or BBQ to 60°C.
Cook the meat until 2°C below the target core temperature. The final 2°C will come during searing.
Sear the meat all over until browned and crispy.
Always measure the core temperature using the guide below.
Rest for 10 minutes before slicing or serving.
Season after searing or at the end with salt, pepper, or your favourite rub.
Core finishing temperature
Medium/Welldone 62°C (lamb)
Total cooking time: approx. 4 hours.
Sous vide lamb leg tri-tip
Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the water bath so the below timing is accurate. Make sure the vacuum bag is sealed (you can also season the steak and vacuum-seal it again). Normally, the original packaging can go into the bath directly.
Time: Set the sous vide stick to the temperature below. If the meat is still frozen, add 1 extra hour.
Sear the steak in a pan or on the BBQ until golden brown — a torch can also be used. The temperature won’t increase further after this.
Rest for 10 minutes before slicing or serving.
Season halfway through or after with salt, pepper, or your favourite rub.
Sous vide setting for lamb leg
Medium/Welldone 62°C: 4 hours
Ingredients
lamsfiletNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 686 |
| Energie (kcal) | 164 |
| Vet (g) | 9.2 |
| Verzadigd vet (g) | 4.6 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 20.4 |
| Zout (g) | 0.18 |
