Boneless leg of lamb roast with rosemary Texelaar
Boneless Lamb Leg Roast with Rosemary Texelaar
This lamb leg roast from Texel lambs is boneless and lightly seasoned with rosemary. The leg is rolled and tied with butcher’s string, allowing the meat to cook evenly in the oven. A practical cut of lamb that works well for dinners or larger gatherings.
What is a lamb leg roast?
A lamb leg roast is a deboned leg that is tightly tied to ensure even cooking. This cut is firm enough for a longer oven roast but can also be gently cooked on the barbecue. The rosemary adds a subtle herbal aroma without overpowering the natural flavour of the lamb.
Texel lamb
Texel lambs graze on pastures close to the sea. The salty grasses and open landscape result in meat with consistent quality and a distinctive texture. The animals are raised at a calm pace, making the meat suitable for both classic and modern preparations.
Order Boneless Lamb Leg Roast with Rosemary Texelaar online?
Ordering is easy. Place your order in the morning and receive it the same evening in the Netherlands and Belgium. Prefer a different delivery day? That’s no problem. The roast is delivered vacuum-sealed and flash-frozen to preserve quality.
Lamb leg roast is a traditional and festive cut that's perfect for special occasions and can be prepared in several ways. A true showstopper! Below you'll find a helpful guideline. Scroll through and choose your preferred method of preparation.
Low and Slow Lamb Leg (sear & slow cook)
Plan ahead: Defrost the meat a few days in advance (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 120°C for gentle cooking and heat a pan or grill to maximum temperature.
Sear the meat on all sides in a hot pan with butter or on the grill until nicely browned and the fat cap becomes crispy.
Transfer the meat to the preheated oven. Place it in a roasting tray and add the leftover fat and juices.
Timing: Use the guideline below for planning; these times are indicative.
Measure the internal temperature of the meat. Use the target temps in the table below.
Rest: Let the meat rest for 10 minutes before slicing/serving.
Season after searing or afterward with salt, pepper, or rub of your choice.
Target core temperatures
Rosé/Well-done: 62°C [Perfect for lamb leg]
Total cooking time: approx. 3 hours.
Reversed Sear Lamb Leg (slow cook & finish on grill)
Plan ahead: Defrost the meat a few days in advance (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 your oven or BBQ to 60°C.
Cook the meat until it's 2°C below the target internal temp. The last 2 degrees will be reached during searing.
Sear or grill the meat all around until browned and crispy.
Measure internal temperature to confirm doneness.
Rest: Let rest for 10 minutes before slicing/serving.
Season after searing or afterward with salt, pepper, or rub of your choice.
Target core temperatures
Rosé/Well-done: 62°C (lamb)
Total cooking time: approx. 4 hours.
Sous Vide Tri-tip Lamb Leg
Plan ahead: Defrost the meat a few days in advance (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 water bath so the times below are accurate. Make sure the vacuum bag is sealed (you can pre-season the steaks and re-vacuum them, or use the original packaging if sealed well).
Time: Set your sous vide stick according to the table below. If frozen, add 1 hour.
Sear the steak in a hot pan or on the BBQ until golden brown. You can also use a torch. The temperature won't rise further during this step.
Rest: Let the steak rest for 10 minutes before slicing/serving.
Season midway or after cooking with salt, pepper, or rub of your choice.
Sous Vide Setting for Lamb Leg
Rosé/Well-done 62°C: 4 hours
Ingredients
aroma, bieslook, dille, dragon, knoflook, kurkumaextract, lamsfilet, peper, peterselie, raapzaad, rozemarijn, ui, zonnebloem, zoutNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 910 |
| Energie (kcal) | 218 |
| Vet (g) | 15.4 |
| Verzadigd vet (g) | 4.9 |
| Koolhydraten (g) | 1.1 |
| Suikers (g) | 0.6 |
| Vezels (g) | 0.1 |
| Eiwitten (g) | 18.7 |
| Zout (g) | 0.73 |
Boneless leg of lamb roast with rosemary Texelaar
Rosemary boneless lamb roast from Texel lamb.
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- Delivery on Monday or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
Rosemary boneless lamb roast from Texel lamb.
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Product Information
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Preparation
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Voedingswaarde
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Reviews
Boneless Lamb Leg Roast with Rosemary Texelaar
This lamb leg roast from Texel lambs is boneless and lightly seasoned with rosemary. The leg is rolled and tied with butcher’s string, allowing the meat to cook evenly in the oven. A practical cut of lamb that works well for dinners or larger gatherings.
What is a lamb leg roast?
A lamb leg roast is a deboned leg that is tightly tied to ensure even cooking. This cut is firm enough for a longer oven roast but can also be gently cooked on the barbecue. The rosemary adds a subtle herbal aroma without overpowering the natural flavour of the lamb.
Texel lamb
Texel lambs graze on pastures close to the sea. The salty grasses and open landscape result in meat with consistent quality and a distinctive texture. The animals are raised at a calm pace, making the meat suitable for both classic and modern preparations.
Order Boneless Lamb Leg Roast with Rosemary Texelaar online?
Ordering is easy. Place your order in the morning and receive it the same evening in the Netherlands and Belgium. Prefer a different delivery day? That’s no problem. The roast is delivered vacuum-sealed and flash-frozen to preserve quality.
Lamb leg roast is a traditional and festive cut that's perfect for special occasions and can be prepared in several ways. A true showstopper! Below you'll find a helpful guideline. Scroll through and choose your preferred method of preparation.
Low and Slow Lamb Leg (sear & slow cook)
Plan ahead: Defrost the meat a few days in advance (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 120°C for gentle cooking and heat a pan or grill to maximum temperature.
Sear the meat on all sides in a hot pan with butter or on the grill until nicely browned and the fat cap becomes crispy.
Transfer the meat to the preheated oven. Place it in a roasting tray and add the leftover fat and juices.
Timing: Use the guideline below for planning; these times are indicative.
Measure the internal temperature of the meat. Use the target temps in the table below.
Rest: Let the meat rest for 10 minutes before slicing/serving.
Season after searing or afterward with salt, pepper, or rub of your choice.
Target core temperatures
Rosé/Well-done: 62°C [Perfect for lamb leg]
Total cooking time: approx. 3 hours.
Reversed Sear Lamb Leg (slow cook & finish on grill)
Plan ahead: Defrost the meat a few days in advance (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 your oven or BBQ to 60°C.
Cook the meat until it's 2°C below the target internal temp. The last 2 degrees will be reached during searing.
Sear or grill the meat all around until browned and crispy.
Measure internal temperature to confirm doneness.
Rest: Let rest for 10 minutes before slicing/serving.
Season after searing or afterward with salt, pepper, or rub of your choice.
Target core temperatures
Rosé/Well-done: 62°C (lamb)
Total cooking time: approx. 4 hours.
Sous Vide Tri-tip Lamb Leg
Plan ahead: Defrost the meat a few days in advance (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 water bath so the times below are accurate. Make sure the vacuum bag is sealed (you can pre-season the steaks and re-vacuum them, or use the original packaging if sealed well).
Time: Set your sous vide stick according to the table below. If frozen, add 1 hour.
Sear the steak in a hot pan or on the BBQ until golden brown. You can also use a torch. The temperature won't rise further during this step.
Rest: Let the steak rest for 10 minutes before slicing/serving.
Season midway or after cooking with salt, pepper, or rub of your choice.
Sous Vide Setting for Lamb Leg
Rosé/Well-done 62°C: 4 hours
Ingredients
aroma, bieslook, dille, dragon, knoflook, kurkumaextract, lamsfilet, peper, peterselie, raapzaad, rozemarijn, ui, zonnebloem, zoutNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 910 |
| Energie (kcal) | 218 |
| Vet (g) | 15.4 |
| Verzadigd vet (g) | 4.9 |
| Koolhydraten (g) | 1.1 |
| Suikers (g) | 0.6 |
| Vezels (g) | 0.1 |
| Eiwitten (g) | 18.7 |
| Zout (g) | 0.73 |
