Leg of lamb with bone Agnei Iberico
Leg of lamb with bone Agnei Iberico
Agnei Ibérico bone-in leg of lamb
The Agnei Ibérico bone-in leg of lamb is a classic among lamb cuts. The meat is firm and develops a deep flavour during cooking thanks to the bone and its natural layer of fat. This is a cut that deserves time, whether you prepare it in the oven or on the barbecue.
What is a leg of lamb?
The leg comes from the hind part of the lamb and is a favourite for those who enjoy cooking with real cuts of meat. The bone retains heat, allowing the meat to cook slowly while staying tender. The fat adds extra flavour and helps create a beautiful crust. Leg of lamb is suitable for many cooking methods, from slow roasting to grilling, and works well in every season.
Agnei Ibérico
Agnei Ibérico is a Spanish breed known for its rich flavour and fine fat distribution. The lambs are raised in the natural landscapes of Aragón and feed on grains and herbs. This results in meat with a clean flavour and a tender texture. The breed is highly appreciated by chefs for its quality and consistent character.
Order Agnei Ibérico bone-in leg of lamb online
Ordering an Agnei Ibérico bone-in leg of lamb is easy at The Butchery. Our butchers carefully prepare each cut and vacuum pack it. The meat is then flash-frozen to preserve its quality. Order in the morning and receive it the same evening anywhere in the Netherlands and Belgium. Prefer a different delivery moment? Simply choose the time that suits you best.
Lamb leg is a traditional and festive roast that can be prepared in several ways. A real showstopper! Below you will find a helpful guideline. Scroll through and choose your preferred cooking method.
Low & slow lamb leg (sear first & finish in the oven)
Plan ahead: thaw the meat a few days in advance (or a few hours in cold water) and take it out of the refrigerator about 5 hours before cooking so it can reach room temperature.
Preheat the oven to 120°C for even cooking and heat a pan or grill to maximum temperature.
Sear or grill the meat on all sides in a large pan with butter or on the grill until nicely browned and any fat cap becomes crispy.
Transfer the meat to the preheated oven. Place the seared roast in an oven dish and add the cooking fat.
Timing: use the schedule below for your planning. Times are indicative.
Measure the core temperature with a meat thermometer and follow the temperatures in the guide.
Resting: let the meat rest for 10 minutes before slicing or serving.
Season the meat after searing or afterwards with salt, pepper or your favourite rub.
Final core temperature
Medium / well done – 62°C [Perfect for lamb leg]
Allow for a total cooking time of approximately three hours.
Reverse sear lamb leg (cook first & finish on high heat)
Plan ahead: thaw the meat a few days in advance (or a few hours in cold water) and take it out of the refrigerator about 5 hours before cooking so it can reach room temperature.
Preheat the oven or BBQ to 60°C.
Cook the meat until it reaches a core temperature 2°C below the desired temperature. The last 2°C will occur during the final sear.
Grill or sear the meat on all sides until nicely browned and the desired core temperature is reached.
Measure the internal temperature using a meat thermometer.
Resting: let the meat rest for 10 minutes before slicing or serving.
Season after searing or afterwards with salt, pepper or a rub of your choice.
Final core temperature
Medium / well done – 62°C (lamb)
Allow for a total cooking time of approximately four hours.
Sous vide lamb leg
Plan ahead: thaw the meat a few days in advance (or a few hours in cold water) and take it out of the refrigerator about 5 hours before cooking so it can reach room temperature.
Preheat the water bath so the cooking times below remain accurate. Make sure the vacuum bag is sealed properly. You can season the meat beforehand and vacuum seal it again if desired, but normally the original packaging can go directly into the water bath.
Time: set the sous vide device according to the schedule below. If the meat is still frozen, add 1 extra hour.
Sear the meat in a pan or on the BBQ until golden brown. You can also use a blowtorch. Searing will not significantly increase the internal temperature.
Rest the meat for 10 minutes before slicing or serving.
Season halfway through or afterwards with salt, pepper or your preferred rub.
Sous vide setting for lamb leg
Medium / well done – 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 |
Leg of lamb with bone Agnei Iberico
Leg of lamb with bone from the Agnei Iberico lamb.
+ Lekker makkelijk
+ 4,99 |
2 cups tomato soup
+ 15,99 |
24hrs slow cooked sukade beef Black Angus in thick gravy [500 grams]
+ 14,99 |
Goulash Black Angus [600 grams]
+ 16,99 |
Indo beef rendang Black Angus [600 grams]
+ 5,99 |
4x creamy cheese gratin tart [100 grams each]
+ 9,99 |
8x Haricots verts wrapped in Livar bacon
+ Altijd lekker
+ 5,49 |
Smoked Sausage Cheddar Jalapeño LIVAR [280 grams]
+ 5,94 |
Grilled Sausage Natural LIVAR – ready to grill [375 grams]
+ 4,99 |
Meat pie traditional mince [180 grams]
+ 4,29 |
Dry sausage coarse
- Next day delivery or select a preferred day
- Starting at € 125,- FREE delivery.
- Quick frozen and vacuum packed
Leg of lamb with bone from the Agnei Iberico lamb.
-
Product Information
-
Preparation
-
Voedingswaarde
-
Reviews
Agnei Ibérico bone-in leg of lamb
The Agnei Ibérico bone-in leg of lamb is a classic among lamb cuts. The meat is firm and develops a deep flavour during cooking thanks to the bone and its natural layer of fat. This is a cut that deserves time, whether you prepare it in the oven or on the barbecue.
What is a leg of lamb?
The leg comes from the hind part of the lamb and is a favourite for those who enjoy cooking with real cuts of meat. The bone retains heat, allowing the meat to cook slowly while staying tender. The fat adds extra flavour and helps create a beautiful crust. Leg of lamb is suitable for many cooking methods, from slow roasting to grilling, and works well in every season.
Agnei Ibérico
Agnei Ibérico is a Spanish breed known for its rich flavour and fine fat distribution. The lambs are raised in the natural landscapes of Aragón and feed on grains and herbs. This results in meat with a clean flavour and a tender texture. The breed is highly appreciated by chefs for its quality and consistent character.
Order Agnei Ibérico bone-in leg of lamb online
Ordering an Agnei Ibérico bone-in leg of lamb is easy at The Butchery. Our butchers carefully prepare each cut and vacuum pack it. The meat is then flash-frozen to preserve its quality. Order in the morning and receive it the same evening anywhere in the Netherlands and Belgium. Prefer a different delivery moment? Simply choose the time that suits you best.
Lamb leg is a traditional and festive roast that can be prepared in several ways. A real showstopper! Below you will find a helpful guideline. Scroll through and choose your preferred cooking method.
Low & slow lamb leg (sear first & finish in the oven)
Plan ahead: thaw the meat a few days in advance (or a few hours in cold water) and take it out of the refrigerator about 5 hours before cooking so it can reach room temperature.
Preheat the oven to 120°C for even cooking and heat a pan or grill to maximum temperature.
Sear or grill the meat on all sides in a large pan with butter or on the grill until nicely browned and any fat cap becomes crispy.
Transfer the meat to the preheated oven. Place the seared roast in an oven dish and add the cooking fat.
Timing: use the schedule below for your planning. Times are indicative.
Measure the core temperature with a meat thermometer and follow the temperatures in the guide.
Resting: let the meat rest for 10 minutes before slicing or serving.
Season the meat after searing or afterwards with salt, pepper or your favourite rub.
Final core temperature
Medium / well done – 62°C [Perfect for lamb leg]
Allow for a total cooking time of approximately three hours.
Reverse sear lamb leg (cook first & finish on high heat)
Plan ahead: thaw the meat a few days in advance (or a few hours in cold water) and take it out of the refrigerator about 5 hours before cooking so it can reach room temperature.
Preheat the oven or BBQ to 60°C.
Cook the meat until it reaches a core temperature 2°C below the desired temperature. The last 2°C will occur during the final sear.
Grill or sear the meat on all sides until nicely browned and the desired core temperature is reached.
Measure the internal temperature using a meat thermometer.
Resting: let the meat rest for 10 minutes before slicing or serving.
Season after searing or afterwards with salt, pepper or a rub of your choice.
Final core temperature
Medium / well done – 62°C (lamb)
Allow for a total cooking time of approximately four hours.
Sous vide lamb leg
Plan ahead: thaw the meat a few days in advance (or a few hours in cold water) and take it out of the refrigerator about 5 hours before cooking so it can reach room temperature.
Preheat the water bath so the cooking times below remain accurate. Make sure the vacuum bag is sealed properly. You can season the meat beforehand and vacuum seal it again if desired, but normally the original packaging can go directly into the water bath.
Time: set the sous vide device according to the schedule below. If the meat is still frozen, add 1 extra hour.
Sear the meat in a pan or on the BBQ until golden brown. You can also use a blowtorch. Searing will not significantly increase the internal temperature.
Rest the meat for 10 minutes before slicing or serving.
Season halfway through or afterwards with salt, pepper or your preferred rub.
Sous vide setting for lamb leg
Medium / well done – 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 |
