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Leg of lamb with bone New Zealand

Lamsbout met been Nieuw Zeeland

Leg of lamb with bone in New Zealand lamb. 

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

lamsvlees 100% [lamsfilet]

Nutritional value

Type Per 100g
Energie (kJ) 685.52
Energie (kcal) 164
Vet (g) 9.2
Verzadigd vet (g) 4.6
Koolhydraten (g) 0
Suikers (g) 0
Vezels (g) 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. 
  • Product Information
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    • Leg of lamb with bone in New Zealand lamb. 

  • Preparation
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    • 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

  • Voedingswaarde
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    • Ingredients

    lamsvlees 100% [lamsfilet]

    Nutritional value

    Type Per 100g
    Energie (kJ) 685.52
    Energie (kcal) 164
    Vet (g) 9.2
    Verzadigd vet (g) 4.6
    Koolhydraten (g) 0
    Suikers (g) 0
    Vezels (g) 0
    Eiwitten (g) 20.4
    Zout (g) 0.18
  • Reviews
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