Boneless leg of lamb New Zealand
Boneless leg of lamb New Zealand
Boneless Lamb Leg New Zealand
The boneless lamb leg is a classic cut widely used for roasting. With the bone removed, the meat cooks evenly and is easy to carve. This version comes from New Zealand, where lambs are raised on open grasslands.
What is a boneless lamb leg?
A lamb leg is the upper leg of the lamb and is often used as a roasting joint. Without the bone, it is easier to prepare and well suited for the oven or barbecue. When cooked slowly, the meat remains tender and retains its natural flavour. The texture is firm and slices neatly.
New Zealand lamb
New Zealand lambs graze in open fields and feed on grass and herbs. The mild climate allows for a steady growth rate and consistently high-quality meat. New Zealand lamb is known for its clean flavour and firm texture, without an overly strong taste.
Order Boneless Lamb Leg New Zealand online?
Ordering is easy. Place your order in the morning and receive it the same evening in the Netherlands and Belgium. You can choose the delivery time that suits you best. The lamb leg is delivered vacuum-sealed and flash-frozen to preserve quality until preparation.
Lamb leg is a traditional and festive roast that you can prepare in various ways. A true showstopper! Below you will find a helpful guideline. Scroll through and choose your preferred method.
Lamb Leg low and slow preparation (searing & roasting)
Plan ahead, thaw the meat a few days beforehand (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 120C for a nice even roast, and heat the pan or grill to maximum heat.
Sear or grill the meat until browned all over in a large pan with butter or on the grill until fully browned and the fat edge becomes nice and crunchy.
Transfer the meat to the preheated oven, place the roasted steak in an oven dish and add the drippings.
Time: Use the timing below as a guide, these times are approximate.
Always measure the internal temperature of the meat. Use the temperatures from the chart.
Rest: Let the meat rest for 10 minutes before slicing/serving.
Season the meat after roasting or afterward with pepper, salt, or your choice of rub.
Internal Final Temperatures
Well done: 62C [Perfect for lamb leg]
Expect a total cooking time of three hours.
Reversed sear lamb leg (cooking & grilling)
Plan ahead, thaw the meat a few days beforehand (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 60C.
Cook the meat until it reaches the temperatures below -2 degrees. The final 2 degrees will come during grilling.
Grill or cook the meat on all sides until it is browned and crunchy, until the desired internal temperature is reached.
Measure the internal temperature at all times. Use the temperatures from the chart.
Rest: Let the meat rest for 10 minutes before slicing/serving.
Season the meat after roasting or afterward with pepper, salt, or rub to taste.
Internal Final Temperatures
Well done: 62C (lamb)
Expect a total cooking time of 4 hours.
Lamb Leg preparation
Plan ahead, thaw the meat a few days beforehand (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 warm water bath to the required temperature. Ensure the vacuum bag is sealed tightly (you can season the steaks yourself and reseal them if desired. Otherwise, the package can go directly into the warm water bath).
Time: Set the sous vide stick according to the timing chart below. If the meat is still frozen, add 1 hour to the cooking time.
Grill the steak in a pan or on the BBQ until golden brown, you can also use a torch; by grilling or burning, the temperature won’t increase further.
Rest: Let the steak rest for 10 minutes before slicing/serving.
Season the steak halfway through or after cooking with pepper, salt, or your favorite rub.
Sous vide settings for lamb leg
Well done: 62C 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 New Zealand
Boneless leg of lamb from New Zealand lamb.
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Boneless leg of lamb from New Zealand lamb.
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Boneless Lamb Leg New Zealand
The boneless lamb leg is a classic cut widely used for roasting. With the bone removed, the meat cooks evenly and is easy to carve. This version comes from New Zealand, where lambs are raised on open grasslands.
What is a boneless lamb leg?
A lamb leg is the upper leg of the lamb and is often used as a roasting joint. Without the bone, it is easier to prepare and well suited for the oven or barbecue. When cooked slowly, the meat remains tender and retains its natural flavour. The texture is firm and slices neatly.
New Zealand lamb
New Zealand lambs graze in open fields and feed on grass and herbs. The mild climate allows for a steady growth rate and consistently high-quality meat. New Zealand lamb is known for its clean flavour and firm texture, without an overly strong taste.
Order Boneless Lamb Leg New Zealand online?
Ordering is easy. Place your order in the morning and receive it the same evening in the Netherlands and Belgium. You can choose the delivery time that suits you best. The lamb leg is delivered vacuum-sealed and flash-frozen to preserve quality until preparation.
Lamb leg is a traditional and festive roast that you can prepare in various ways. A true showstopper! Below you will find a helpful guideline. Scroll through and choose your preferred method.
Lamb Leg low and slow preparation (searing & roasting)
Plan ahead, thaw the meat a few days beforehand (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 120C for a nice even roast, and heat the pan or grill to maximum heat.
Sear or grill the meat until browned all over in a large pan with butter or on the grill until fully browned and the fat edge becomes nice and crunchy.
Transfer the meat to the preheated oven, place the roasted steak in an oven dish and add the drippings.
Time: Use the timing below as a guide, these times are approximate.
Always measure the internal temperature of the meat. Use the temperatures from the chart.
Rest: Let the meat rest for 10 minutes before slicing/serving.
Season the meat after roasting or afterward with pepper, salt, or your choice of rub.
Internal Final Temperatures
Well done: 62C [Perfect for lamb leg]
Expect a total cooking time of three hours.
Reversed sear lamb leg (cooking & grilling)
Plan ahead, thaw the meat a few days beforehand (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 60C.
Cook the meat until it reaches the temperatures below -2 degrees. The final 2 degrees will come during grilling.
Grill or cook the meat on all sides until it is browned and crunchy, until the desired internal temperature is reached.
Measure the internal temperature at all times. Use the temperatures from the chart.
Rest: Let the meat rest for 10 minutes before slicing/serving.
Season the meat after roasting or afterward with pepper, salt, or rub to taste.
Internal Final Temperatures
Well done: 62C (lamb)
Expect a total cooking time of 4 hours.
Lamb Leg preparation
Plan ahead, thaw the meat a few days beforehand (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 warm water bath to the required temperature. Ensure the vacuum bag is sealed tightly (you can season the steaks yourself and reseal them if desired. Otherwise, the package can go directly into the warm water bath).
Time: Set the sous vide stick according to the timing chart below. If the meat is still frozen, add 1 hour to the cooking time.
Grill the steak in a pan or on the BBQ until golden brown, you can also use a torch; by grilling or burning, the temperature won’t increase further.
Rest: Let the steak rest for 10 minutes before slicing/serving.
Season the steak halfway through or after cooking with pepper, salt, or your favorite rub.
Sous vide settings for lamb leg
Well done: 62C 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 |
