Lamb leg roast Provencal boneless Texel
Boneless Provençal Lamb Leg Roast Texelaar
This Texelaar lamb leg roast is marinated with oil, garlic, and Provençal herbs. During cooking, the flavours infuse the meat. The leg is boneless, making it easy to prepare in the oven or on the barbecue.
What is a Provençal lamb leg roast?
A lamb leg roast is a rolled, boneless leg of lamb. The marinade consists of oil, garlic, onion, and herbs such as rosemary, basil, and oregano. As it cooks, the aroma of the herbs is released while the meat remains tender. The result is lamb with a familiar, straightforward herb flavour.
Texelaar lamb
Texel lambs graze on coastal pastures. The grass they feed on gives the meat its distinctive flavour. Texelaar lamb has a firm texture and is known for its consistent quality.
Order Boneless Provençal Lamb Leg Roast Texelaar online?
Ordering is quick and easy. Place your order in the morning and receive it the same evening in the Netherlands and Belgium. You can choose a delivery moment that suits you best. The lamb leg roast is delivered vacuum-sealed and flash-frozen to preserve quality until preparation.
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
aardappelzetmeel, aroma, aroma (ui), basilicum, bieslook, dille, dragon, gebrande suiker, gistextract, knoflook, knoflookpoeder, koolzaad, kruidnagel, kurkuma, kurkumaextract, lamsfilet, laurier, maltodextrine, oregano, peper, peterselie, raap, raapzaad, rozemarijn, suiker, ui, uipoeder, zonnebloem, zoutNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 915 |
| Energie (kcal) | 219 |
| Vet (g) | 15.5 |
| Verzadigd vet (g) | 4.9 |
| Koolhydraten (g) | 1.2 |
| Suikers (g) | 0.6 |
| Vezels (g) | 0.1 |
| Eiwitten (g) | 18.7 |
| Zout (g) | 1.01 |
Lamb leg roast Provencal boneless Texel
Boneless lamb leg roast garlic/pepper from Texel lamb.
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- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
Boneless lamb leg roast garlic/pepper from Texel lamb.
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Boneless Provençal Lamb Leg Roast Texelaar
This Texelaar lamb leg roast is marinated with oil, garlic, and Provençal herbs. During cooking, the flavours infuse the meat. The leg is boneless, making it easy to prepare in the oven or on the barbecue.
What is a Provençal lamb leg roast?
A lamb leg roast is a rolled, boneless leg of lamb. The marinade consists of oil, garlic, onion, and herbs such as rosemary, basil, and oregano. As it cooks, the aroma of the herbs is released while the meat remains tender. The result is lamb with a familiar, straightforward herb flavour.
Texelaar lamb
Texel lambs graze on coastal pastures. The grass they feed on gives the meat its distinctive flavour. Texelaar lamb has a firm texture and is known for its consistent quality.
Order Boneless Provençal Lamb Leg Roast Texelaar online?
Ordering is quick and easy. Place your order in the morning and receive it the same evening in the Netherlands and Belgium. You can choose a delivery moment that suits you best. The lamb leg roast is delivered vacuum-sealed and flash-frozen to preserve quality until preparation.
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
aardappelzetmeel, aroma, aroma (ui), basilicum, bieslook, dille, dragon, gebrande suiker, gistextract, knoflook, knoflookpoeder, koolzaad, kruidnagel, kurkuma, kurkumaextract, lamsfilet, laurier, maltodextrine, oregano, peper, peterselie, raap, raapzaad, rozemarijn, suiker, ui, uipoeder, zonnebloem, zoutNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 915 |
| Energie (kcal) | 219 |
| Vet (g) | 15.5 |
| Verzadigd vet (g) | 4.9 |
| Koolhydraten (g) | 1.2 |
| Suikers (g) | 0.6 |
| Vezels (g) | 0.1 |
| Eiwitten (g) | 18.7 |
| Zout (g) | 1.01 |
