Leg of lamb with bone in Texel
Bone-In Lamb Leg Texelaar
The bone-in lamb leg from Texelaar is a classic cut known for its natural flavour and structure. Keeping the bone in during roasting adds extra flavour and helps the meat stay tender. This leg is ideal for oven roasting or slow cooking on the barbecue. A traditional cut of lamb that works beautifully with a simple preparation using salt, garlic, and herbs.
What is a lamb leg?
A lamb leg comes from the hind quarter of the lamb. It contains a good balance of fat and muscle, which keeps the meat flavourful during cooking. Leaving the bone in helps retain moisture and gives the meat a rich, full character. A lamb leg can be cooked slowly, or more quickly at a higher temperature, depending on your preferred level of doneness.
Texelaar
Texelaar is a Dutch lamb breed known for its firm texture and mild flavour. The lambs graze on open pastures, feeding on grass and herbs. This results in meat that is substantial yet not heavy, with a natural taste that suits classic preparations. Texelaar is valued for its quality and consistent flavour.
Order Bone-In Lamb Leg Texelaar online?
You can easily order the bone-in lamb leg from Texelaar 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. If that doesn’t suit you, simply choose another delivery moment that works better for you.
Lamb leg is a traditional and festive roast that can be prepared in various ways. A true showstopper! Below is a handy guide. Scroll through and choose your preferred preparation method.
Preparing Lamb Leg Low and Slow (searing & roasting)
Plan ahead: Defrost the meat a few days in advance (or in cold water for a few hours) and take it out of the refrigerator 5 hours before cooking to bring it to room temperature.
Preheat: The oven to 120°C for even cooking and the pan or grill to maximum heat.
Sear: Sear the meat on all sides in a large pan with butter or on the grill until it is fully browned, and the fat edge is nicely crunchy.
Transfer: Move the meat to the preheated oven, place the seared lamb leg in an ovenproof dish, and add the cooking juices.
Time: Use the chart below as a guideline; these times are indicative.
Measure: Always check the core temperature for these cuts. Use the temperatures in the chart.
Rest: Let the meat rest for 10 minutes before slicing/serving.
Season: Season the meat after searing or just before serving with salt, pepper, or a rub of your choice.
Core temperature guide:
Rose/Well-done: 62°C (perfect for lamb leg)
Total cooking time: approximately 3 hours.
Reversed Sear Lamb Leg (cooking & finishing on the grill)
Plan ahead: Defrost the meat a few days in advance (or in cold water for a few hours) and take it out of the refrigerator 5 hours before cooking to bring it to room temperature.
Preheat: The oven or BBQ to 60°C.
Cook: Cook the meat to 2°C below the desired core temperature. The final 2°C will be achieved during searing.
Grill: Sear or grill the meat until browned and crunchy, reaching the desired core temperature.
Measure: Always check the core temperature for these cuts. Use the temperatures in the chart.
Rest: Let the meat rest for 10 minutes before slicing/serving.
Season: Season the meat after searing or just before serving with salt, pepper, or a rub of your choice.
Core temperature guide:
Rose/Well-done: 62°C
Total cooking time: approximately 4 hours.
Preparing Lamb Leg Sous Vide
Plan ahead: Defrost the meat a few days in advance (or in cold water for a few hours) and take it out of the refrigerator 5 hours before cooking to bring it to room temperature.
Preheat: Heat the water bath to the correct temperature as indicated below. Ensure the vacuum bag is sealed (you can pre-season the lamb and re-vacuum if desired, but typically the packaging can go straight into the water bath).
Time: Set the sous vide stick according to the chart below. If the meat is still frozen, add 1 hour.
Sear: Sear the lamb in a pan or on the BBQ until golden brown. You can also use a torch. The temperature will not rise further during this step.
Rest: Let the lamb rest for 10 minutes before slicing/serving.
Season: Season the lamb halfway through or after searing with salt, pepper, or a rub of your choice.
Sous Vide Stick Settings for Lamb Leg
Rose/Well-done: 62°C for 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 in Texel
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Leg of lamb with bone-in Texel lamb.
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Bone-In Lamb Leg Texelaar
The bone-in lamb leg from Texelaar is a classic cut known for its natural flavour and structure. Keeping the bone in during roasting adds extra flavour and helps the meat stay tender. This leg is ideal for oven roasting or slow cooking on the barbecue. A traditional cut of lamb that works beautifully with a simple preparation using salt, garlic, and herbs.
What is a lamb leg?
A lamb leg comes from the hind quarter of the lamb. It contains a good balance of fat and muscle, which keeps the meat flavourful during cooking. Leaving the bone in helps retain moisture and gives the meat a rich, full character. A lamb leg can be cooked slowly, or more quickly at a higher temperature, depending on your preferred level of doneness.
Texelaar
Texelaar is a Dutch lamb breed known for its firm texture and mild flavour. The lambs graze on open pastures, feeding on grass and herbs. This results in meat that is substantial yet not heavy, with a natural taste that suits classic preparations. Texelaar is valued for its quality and consistent flavour.
Order Bone-In Lamb Leg Texelaar online?
You can easily order the bone-in lamb leg from Texelaar 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. If that doesn’t suit you, simply choose another delivery moment that works better for you.
Lamb leg is a traditional and festive roast that can be prepared in various ways. A true showstopper! Below is a handy guide. Scroll through and choose your preferred preparation method.
Preparing Lamb Leg Low and Slow (searing & roasting)
Plan ahead: Defrost the meat a few days in advance (or in cold water for a few hours) and take it out of the refrigerator 5 hours before cooking to bring it to room temperature.
Preheat: The oven to 120°C for even cooking and the pan or grill to maximum heat.
Sear: Sear the meat on all sides in a large pan with butter or on the grill until it is fully browned, and the fat edge is nicely crunchy.
Transfer: Move the meat to the preheated oven, place the seared lamb leg in an ovenproof dish, and add the cooking juices.
Time: Use the chart below as a guideline; these times are indicative.
Measure: Always check the core temperature for these cuts. Use the temperatures in the chart.
Rest: Let the meat rest for 10 minutes before slicing/serving.
Season: Season the meat after searing or just before serving with salt, pepper, or a rub of your choice.
Core temperature guide:
Rose/Well-done: 62°C (perfect for lamb leg)
Total cooking time: approximately 3 hours.
Reversed Sear Lamb Leg (cooking & finishing on the grill)
Plan ahead: Defrost the meat a few days in advance (or in cold water for a few hours) and take it out of the refrigerator 5 hours before cooking to bring it to room temperature.
Preheat: The oven or BBQ to 60°C.
Cook: Cook the meat to 2°C below the desired core temperature. The final 2°C will be achieved during searing.
Grill: Sear or grill the meat until browned and crunchy, reaching the desired core temperature.
Measure: Always check the core temperature for these cuts. Use the temperatures in the chart.
Rest: Let the meat rest for 10 minutes before slicing/serving.
Season: Season the meat after searing or just before serving with salt, pepper, or a rub of your choice.
Core temperature guide:
Rose/Well-done: 62°C
Total cooking time: approximately 4 hours.
Preparing Lamb Leg Sous Vide
Plan ahead: Defrost the meat a few days in advance (or in cold water for a few hours) and take it out of the refrigerator 5 hours before cooking to bring it to room temperature.
Preheat: Heat the water bath to the correct temperature as indicated below. Ensure the vacuum bag is sealed (you can pre-season the lamb and re-vacuum if desired, but typically the packaging can go straight into the water bath).
Time: Set the sous vide stick according to the chart below. If the meat is still frozen, add 1 hour.
Sear: Sear the lamb in a pan or on the BBQ until golden brown. You can also use a torch. The temperature will not rise further during this step.
Rest: Let the lamb rest for 10 minutes before slicing/serving.
Season: Season the lamb halfway through or after searing with salt, pepper, or a rub of your choice.
Sous Vide Stick Settings for Lamb Leg
Rose/Well-done: 62°C for 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 |
