Boneless leg of lamb Agnei Iberico
Boneless Lamb Leg Agnei Iberico
The boneless lamb leg from Agnei Iberico is a classic cut of lamb that is easy to prepare. With the bone removed, the leg cooks evenly and is easy to carve. The meat has a tender texture and a full, clean flavour. Perfect for the oven or the barbecue.
What is a boneless lamb leg?
A lamb leg comes from the hind leg of the lamb and naturally contains a generous amount of meat. Without the bone, the cut is more compact and easier to cook. During cooking, the meat remains tender while the fat slowly melts and adds extra flavour. A boneless lamb leg is well suited for slow roasting, oven roasting, or braising. Let the meat rest briefly after cooking to maintain its structure.
Agnei Iberico
Agnei Iberico is a Spanish lamb raised in the Aragón region. The animals live outdoors and feed on grains, grass, and herbs. This diet results in meat with a mild flavour and fine fat distribution. Agnei Iberico is known for its consistent quality and pure character. The meat is lighter than traditional lamb and has a natural, gentle flavour characteristic of this breed.
Order Boneless Lamb Leg Agnei Iberico online?
You’ve come to the right place at The Butchery to order this lamb leg. Our butchers carefully inspect each piece before packaging. 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. The lamb leg is delivered vacuum-sealed and flash-frozen to preserve flavour and quality.
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 |
Boneless leg of lamb Agnei Iberico
This boneless lamb leg from Agnei Iberico is tender and full of flavour. Ideal for slow roasting or oven roasting.
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- Next day delivery or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
This boneless lamb leg from Agnei Iberico is tender and full of flavour. Ideal for slow roasting or oven roasting.
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Boneless Lamb Leg Agnei Iberico
The boneless lamb leg from Agnei Iberico is a classic cut of lamb that is easy to prepare. With the bone removed, the leg cooks evenly and is easy to carve. The meat has a tender texture and a full, clean flavour. Perfect for the oven or the barbecue.
What is a boneless lamb leg?
A lamb leg comes from the hind leg of the lamb and naturally contains a generous amount of meat. Without the bone, the cut is more compact and easier to cook. During cooking, the meat remains tender while the fat slowly melts and adds extra flavour. A boneless lamb leg is well suited for slow roasting, oven roasting, or braising. Let the meat rest briefly after cooking to maintain its structure.
Agnei Iberico
Agnei Iberico is a Spanish lamb raised in the Aragón region. The animals live outdoors and feed on grains, grass, and herbs. This diet results in meat with a mild flavour and fine fat distribution. Agnei Iberico is known for its consistent quality and pure character. The meat is lighter than traditional lamb and has a natural, gentle flavour characteristic of this breed.
Order Boneless Lamb Leg Agnei Iberico online?
You’ve come to the right place at The Butchery to order this lamb leg. Our butchers carefully inspect each piece before packaging. 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. The lamb leg is delivered vacuum-sealed and flash-frozen to preserve flavour and quality.
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 |
