Boneless leg of lamb New Zealand
Lamsbout zonder been Nieuw Zeeland
De lamsbout zonder been is een klassiek stuk vlees dat veel gebruikt wordt voor braden of roosteren. Doordat het bot is verwijderd, gaart het vlees gelijkmatig en is het makkelijk te snijden. Deze versie komt uit Nieuw Zeeland, waar lammeren opgroeien in open graslanden.
Wat is een lamsbout zonder been?
Een lamsbout is het bovenbeen van het lam, vaak gebruikt als braadstuk. Zonder bot is het vlees makkelijker te bereiden en geschikt voor de oven of barbecue. Bij langzaam garen blijft het vlees mals en behoudt het zijn natuurlijke smaak. De structuur is stevig en het vlees snijdt mooi in plakken.
Nieuw-Zeelands lam
Nieuw-Zeelandse lammeren grazen in open velden en eten gras en kruiden. Het milde klimaat zorgt voor een rustig groeitempo en vlees van constante kwaliteit. Nieuw-Zeelands lamsvlees is herkenbaar aan de heldere smaak en vaste structuur, zonder zware toon.
Lamsbout zonder been Nieuw Zeeland online bestellen?
Bestellen gaat eenvoudig. Plaats je bestelling voor 11 uur en je hebt het dezelfde avond nog in huis, in Nederland en België. Je kiest zelf het moment van levering. De lamsbout wordt flash frozen en vacuüm verpakt geleverd, zodat de kwaliteit behouden blijft tot het moment van bereiden.
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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Dry sausage coarse
- Delivery by saturday or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
Boneless leg of lamb from New Zealand lamb.
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Product Information
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Preparation
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Voedingswaarde
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Reviews
Lamsbout zonder been Nieuw Zeeland
De lamsbout zonder been is een klassiek stuk vlees dat veel gebruikt wordt voor braden of roosteren. Doordat het bot is verwijderd, gaart het vlees gelijkmatig en is het makkelijk te snijden. Deze versie komt uit Nieuw Zeeland, waar lammeren opgroeien in open graslanden.
Wat is een lamsbout zonder been?
Een lamsbout is het bovenbeen van het lam, vaak gebruikt als braadstuk. Zonder bot is het vlees makkelijker te bereiden en geschikt voor de oven of barbecue. Bij langzaam garen blijft het vlees mals en behoudt het zijn natuurlijke smaak. De structuur is stevig en het vlees snijdt mooi in plakken.
Nieuw-Zeelands lam
Nieuw-Zeelandse lammeren grazen in open velden en eten gras en kruiden. Het milde klimaat zorgt voor een rustig groeitempo en vlees van constante kwaliteit. Nieuw-Zeelands lamsvlees is herkenbaar aan de heldere smaak en vaste structuur, zonder zware toon.
Lamsbout zonder been Nieuw Zeeland online bestellen?
Bestellen gaat eenvoudig. Plaats je bestelling voor 11 uur en je hebt het dezelfde avond nog in huis, in Nederland en België. Je kiest zelf het moment van levering. De lamsbout wordt flash frozen en vacuüm verpakt geleverd, zodat de kwaliteit behouden blijft tot het moment van bereiden.
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 |
