Leg of lamb with bone New Zealand
Bone-In Lamb Leg New Zealand
The bone-in lamb leg from New Zealand is a classic cut that offers plenty of flavour. Keeping the bone in during roasting helps the meat stay juicy and adds extra depth. The leg is suitable for the oven or the barbecue, where it cooks evenly and remains beautifully tender. A straightforward cut of lamb that pairs perfectly with a pure preparation using herbs or garlic.
What is a lamb leg?
A lamb leg comes from the hind quarter of the lamb and is one of the most versatile cuts to prepare. Leaving the bone in keeps the meat juicy and full of flavour during cooking. The meat has a firm structure and stays tender, even with longer cooking times. Lamb leg is suitable for both slow cooking and slightly faster preparation at higher temperatures.
New Zealand lamb
Lambs from New Zealand graze outdoors on vast open pastures and are given time to grow naturally. This results in meat with a fine texture and a mild flavour. New Zealand lamb is known for its consistent quality and is valued worldwide for its natural, well-balanced taste.
Order Bone-In Lamb Leg New Zealand online?
You can easily order the bone-in lamb leg from New Zealand online at The Butchery. Our butchers carefully prepare each piece, vacuum-seal it, and deliver it flash-frozen to preserve quality until cooking. Order in the morning and receive it the same evening in the Netherlands and Belgium. Prefer a different delivery time? You can choose what suits you best.
Leg of lamb is a traditional and festive roast that you can prepare in various ways. A true showstopper! Below is a handy guideline. Scroll through and choose your cooking method.
Low and Slow Preparation of Leg of Lamb (Searing & Roasting)
Plan ahead, thaw 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 for perfect roasting and the pan or grill to maximum heat.
Sear or grill the meat all over in a large pan with butter or on the grill until it's evenly browned and the fat edge is nice and crispy.
Transfer the meat to the preheated oven, place the roasted meat in an oven dish and add the cooking fat.
Time: use the guide below for your own schedule, these times are indicative.
Always measure the internal temperature for these meats. Use the temperatures from the chart.
Resting: Let the meat rest for 10 minutes before slicing/serving.
Season the meat after searing or afterward with pepper, salt, or a rub of your choice.
Internal Final Temperatures
Well done/Rose 62°C [Perfect for leg of lamb]
Allow for a total cooking time of 3 hours.
Reversed Sear Leg of Lamb (Cooking & Grilling)
Plan ahead, thaw 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 to the temperatures below minus 2 degrees. The last 2 degrees will come during grilling.
Grill or bake the meat until browned and crispy until the desired internal temperature is reached.
Always measure the internal temperature for these meats. Use the temperatures from the chart.
Resting: Let the meat rest for 10 minutes before slicing/serving.
Season the meat after searing or afterward with pepper, salt, or a rub of your choice.
Internal Final Temperatures
-Well done/Rose 62°C (lamb)
Allow for a total cooking time of 4 hours.
Preparation of Tri-Tip Leg of Lamb
Plan ahead, thaw 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 that the times below are correct. Use a vacuum-sealed bag (you can even season the steaks and reseal them). But normally, the packaging can go straight into the warm water bath.
Time: set the sous vide stick according to the below schedule. If the meat is still frozen, add 1 hour.
Grill the steak in a pan or on the BBQ until golden brown, you can also use a torch, as grilling or burning will not increase the temperature further.
Resting: Let the steak rest for 10 minutes before slicing/serving.
Season the steak halfway or afterward with pepper, salt, or rub of your choice.
Sous Vide Settings for Leg of Lamb
Well done/Rose 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 New Zealand
Leg of lamb with bone in New Zealand lamb.
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Leg of lamb with bone in New Zealand lamb.
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Reviews
Bone-In Lamb Leg New Zealand
The bone-in lamb leg from New Zealand is a classic cut that offers plenty of flavour. Keeping the bone in during roasting helps the meat stay juicy and adds extra depth. The leg is suitable for the oven or the barbecue, where it cooks evenly and remains beautifully tender. A straightforward cut of lamb that pairs perfectly with a pure preparation using herbs or garlic.
What is a lamb leg?
A lamb leg comes from the hind quarter of the lamb and is one of the most versatile cuts to prepare. Leaving the bone in keeps the meat juicy and full of flavour during cooking. The meat has a firm structure and stays tender, even with longer cooking times. Lamb leg is suitable for both slow cooking and slightly faster preparation at higher temperatures.
New Zealand lamb
Lambs from New Zealand graze outdoors on vast open pastures and are given time to grow naturally. This results in meat with a fine texture and a mild flavour. New Zealand lamb is known for its consistent quality and is valued worldwide for its natural, well-balanced taste.
Order Bone-In Lamb Leg New Zealand online?
You can easily order the bone-in lamb leg from New Zealand online at The Butchery. Our butchers carefully prepare each piece, vacuum-seal it, and deliver it flash-frozen to preserve quality until cooking. Order in the morning and receive it the same evening in the Netherlands and Belgium. Prefer a different delivery time? You can choose what suits you best.
Leg of lamb is a traditional and festive roast that you can prepare in various ways. A true showstopper! Below is a handy guideline. Scroll through and choose your cooking method.
Low and Slow Preparation of Leg of Lamb (Searing & Roasting)
Plan ahead, thaw 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 for perfect roasting and the pan or grill to maximum heat.
Sear or grill the meat all over in a large pan with butter or on the grill until it's evenly browned and the fat edge is nice and crispy.
Transfer the meat to the preheated oven, place the roasted meat in an oven dish and add the cooking fat.
Time: use the guide below for your own schedule, these times are indicative.
Always measure the internal temperature for these meats. Use the temperatures from the chart.
Resting: Let the meat rest for 10 minutes before slicing/serving.
Season the meat after searing or afterward with pepper, salt, or a rub of your choice.
Internal Final Temperatures
Well done/Rose 62°C [Perfect for leg of lamb]
Allow for a total cooking time of 3 hours.
Reversed Sear Leg of Lamb (Cooking & Grilling)
Plan ahead, thaw 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 to the temperatures below minus 2 degrees. The last 2 degrees will come during grilling.
Grill or bake the meat until browned and crispy until the desired internal temperature is reached.
Always measure the internal temperature for these meats. Use the temperatures from the chart.
Resting: Let the meat rest for 10 minutes before slicing/serving.
Season the meat after searing or afterward with pepper, salt, or a rub of your choice.
Internal Final Temperatures
-Well done/Rose 62°C (lamb)
Allow for a total cooking time of 4 hours.
Preparation of Tri-Tip Leg of Lamb
Plan ahead, thaw 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 that the times below are correct. Use a vacuum-sealed bag (you can even season the steaks and reseal them). But normally, the packaging can go straight into the warm water bath.
Time: set the sous vide stick according to the below schedule. If the meat is still frozen, add 1 hour.
Grill the steak in a pan or on the BBQ until golden brown, you can also use a torch, as grilling or burning will not increase the temperature further.
Resting: Let the steak rest for 10 minutes before slicing/serving.
Season the steak halfway or afterward with pepper, salt, or rub of your choice.
Sous Vide Settings for Leg of Lamb
Well done/Rose 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 |
