Boneless Leg of Lamb Roast – Honey/Thyme (Texelaar)
Boneless Leg of Lamb Roast – Honey/Thyme (Texelaar)
Boneless Lamb Leg Roast with Honey & Thyme Texelaar
This boneless lamb leg roast from Texelaar is seasoned with a marinade of honey and thyme. The marinade gives the meat a gentle seasoning and a rich aroma during roasting. With the bone removed, the leg is easy to carve and cooks evenly. A cut that works beautifully in the oven or on the barbecue.
What is a lamb leg roast?
A lamb leg roast is made from the hind leg of the lamb. Removing the bone leaves an even cut that is easy to prepare. The combination of honey and thyme adds a soft, aromatic note without masking the lamb’s natural character. After resting, the roast remains tender and slices neatly.
Texelaar
Texelaar is a Dutch lamb breed known for its firm texture and mild flavour. The lambs grow at a calm pace and graze on pastures close to the sea. This results in meat that is robust yet tender when cooked. Texelaar is valued for its balanced flavour and consistent quality.
Order Boneless Lamb Leg Roast with Honey & Thyme Texelaar online?
You can easily order the boneless lamb leg roast with honey and thyme 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 timing doesn’t suit you, simply choose another delivery moment that works better for you.
Leg of lamb is a traditional and festive roast that can be prepared in various ways. A true showstopper! Below you’ll find a handy guideline. Scroll through and choose your preferred method.
Low and Slow Leg of Lamb (sear & finish)
Plan ahead: Defrost the meat a few days in advance (or for 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 even cooking, and heat your pan or grill to maximum temperature.
Sear the meat all over in a large pan with butter or on the grill until it’s nicely browned and the fat cap is crispy.
Transfer the meat to the preheated oven. Place it in an oven dish and pour in the pan juices.
Timing: Use the chart below for planning; times are indicative.
Measure the internal temperature — always use a thermometer for accurate doneness.
Rest: Let the meat rest for 10 minutes before slicing or serving.
Season after searing or afterwards with salt, pepper or a rub of your choice.
Final core temperature:
Medium-well: 62°C [Perfect for leg of lamb]
Total cooking time: approximately 3 hours.
Reverse Sear Leg of Lamb (cook first, then sear)
Plan ahead: Defrost the meat a few days in advance (or for 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 until it reaches 2°C below your target temperature — the final 2°C will be achieved during the sear.
Sear the meat all over until browned and crunchy.
Measure the core temperature with a thermometer.
Rest: Let it rest for 10 minutes before slicing or serving.
Season after searing or afterwards with salt, pepper or a rub of your choice.
Final core temperature:
Medium-well: 62°C (lamb)
Total cooking time: approximately 4 hours.
Tri-tip Style Leg of Lamb (Sous Vide)
Plan ahead: Defrost the meat a few days in advance (or for 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 the following timing is accurate. Ensure the vacuum bag is sealed (you can season and re-vacuum, but usually the packaging can go straight into the water bath).
Time: Set the sous vide stick according to the table below. If cooking from frozen, add one extra hour.
Sear the meat in a pan or on the grill until golden brown — or use a torch. The internal temperature won’t rise significantly during searing.
Rest: Let it rest for 10 minutes before slicing or serving.
Season halfway or afterwards with salt, pepper or your favorite rub.
Sous Vide Settings for Leg of Lamb
Medium-well (62°C): 4 hours
Ingredients
Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | N/B |
| Energie (kcal) | N/B |
| Vet (g) | N/B |
| Verzadigd vet (g) | N/B |
| Koolhydraten (g) | N/B |
| Suikers (g) | N/B |
| Vezels (g) | N/B |
| Eiwitten (g) | N/B |
| Zout (g) | N/B |
Boneless Leg of Lamb Roast – Honey/Thyme (Texelaar)
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- Delivery on Tuesday or select a preferred day
- Starting at € 125,- FREE delivery.
- Quick frozen and vacuum packed
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Boneless Lamb Leg Roast with Honey & Thyme Texelaar
This boneless lamb leg roast from Texelaar is seasoned with a marinade of honey and thyme. The marinade gives the meat a gentle seasoning and a rich aroma during roasting. With the bone removed, the leg is easy to carve and cooks evenly. A cut that works beautifully in the oven or on the barbecue.
What is a lamb leg roast?
A lamb leg roast is made from the hind leg of the lamb. Removing the bone leaves an even cut that is easy to prepare. The combination of honey and thyme adds a soft, aromatic note without masking the lamb’s natural character. After resting, the roast remains tender and slices neatly.
Texelaar
Texelaar is a Dutch lamb breed known for its firm texture and mild flavour. The lambs grow at a calm pace and graze on pastures close to the sea. This results in meat that is robust yet tender when cooked. Texelaar is valued for its balanced flavour and consistent quality.
Order Boneless Lamb Leg Roast with Honey & Thyme Texelaar online?
You can easily order the boneless lamb leg roast with honey and thyme 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 timing doesn’t suit you, simply choose another delivery moment that works better for you.
Leg of lamb is a traditional and festive roast that can be prepared in various ways. A true showstopper! Below you’ll find a handy guideline. Scroll through and choose your preferred method.
Low and Slow Leg of Lamb (sear & finish)
Plan ahead: Defrost the meat a few days in advance (or for 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 even cooking, and heat your pan or grill to maximum temperature.
Sear the meat all over in a large pan with butter or on the grill until it’s nicely browned and the fat cap is crispy.
Transfer the meat to the preheated oven. Place it in an oven dish and pour in the pan juices.
Timing: Use the chart below for planning; times are indicative.
Measure the internal temperature — always use a thermometer for accurate doneness.
Rest: Let the meat rest for 10 minutes before slicing or serving.
Season after searing or afterwards with salt, pepper or a rub of your choice.
Final core temperature:
Medium-well: 62°C [Perfect for leg of lamb]
Total cooking time: approximately 3 hours.
Reverse Sear Leg of Lamb (cook first, then sear)
Plan ahead: Defrost the meat a few days in advance (or for 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 until it reaches 2°C below your target temperature — the final 2°C will be achieved during the sear.
Sear the meat all over until browned and crunchy.
Measure the core temperature with a thermometer.
Rest: Let it rest for 10 minutes before slicing or serving.
Season after searing or afterwards with salt, pepper or a rub of your choice.
Final core temperature:
Medium-well: 62°C (lamb)
Total cooking time: approximately 4 hours.
Tri-tip Style Leg of Lamb (Sous Vide)
Plan ahead: Defrost the meat a few days in advance (or for 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 the following timing is accurate. Ensure the vacuum bag is sealed (you can season and re-vacuum, but usually the packaging can go straight into the water bath).
Time: Set the sous vide stick according to the table below. If cooking from frozen, add one extra hour.
Sear the meat in a pan or on the grill until golden brown — or use a torch. The internal temperature won’t rise significantly during searing.
Rest: Let it rest for 10 minutes before slicing or serving.
Season halfway or afterwards with salt, pepper or your favorite rub.
Sous Vide Settings for Leg of Lamb
Medium-well (62°C): 4 hours
Ingredients
Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | N/B |
| Energie (kcal) | N/B |
| Vet (g) | N/B |
| Verzadigd vet (g) | N/B |
| Koolhydraten (g) | N/B |
| Suikers (g) | N/B |
| Vezels (g) | N/B |
| Eiwitten (g) | N/B |
| Zout (g) | N/B |