Boneless leg of lamb roast with rosemary Texelaar
Lamsboutroast rozemarijn zonder been Texelaar
Deze lamsboutroast van Texelse lammeren is zonder been en licht gekruid met rozemarijn. De bout is opgerold en vastgezet met bindtouw, zodat het vlees gelijkmatig gaart in de oven. Een praktisch stuk lam dat goed werkt bij diners of grotere gezelschappen.
Wat is een lamsboutroast?
Een lamsboutroast is een uitgebeende bout die strak wordt opgebonden voor gelijkmatige garing. Dit stuk vlees is stevig genoeg voor een langere bereiding in de oven, maar kan ook rustig worden gegaard op de barbecue. Door de rozemarijn krijgt het vlees een subtiele kruidige geur zonder dat het overheerst.
Texels lam
Texelse lammeren grazen op de weiden dicht bij zee. Het zilte gras en de open ruimte zorgen voor vlees met constante kwaliteit en een herkenbare structuur. De dieren groeien in rust op, wat het vlees geschikt maakt voor zowel klassieke als moderne bereidingen.
Lamsboutroast rozemarijn zonder been Texelaar online bestellen?
Bestellen gaat eenvoudig. 's ochtends besteld is dezelfde avond in huis in Nederland en België. Wil je liever een andere dag? Dat kan. De roast wordt flash frozen en vacuüm verpakt geleverd, zodat de kwaliteit behouden blijft.
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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Dry sausage coarse
- Same day delivery or select a preferred day
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- 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
Lamsboutroast rozemarijn zonder been Texelaar
Deze lamsboutroast van Texelse lammeren is zonder been en licht gekruid met rozemarijn. De bout is opgerold en vastgezet met bindtouw, zodat het vlees gelijkmatig gaart in de oven. Een praktisch stuk lam dat goed werkt bij diners of grotere gezelschappen.
Wat is een lamsboutroast?
Een lamsboutroast is een uitgebeende bout die strak wordt opgebonden voor gelijkmatige garing. Dit stuk vlees is stevig genoeg voor een langere bereiding in de oven, maar kan ook rustig worden gegaard op de barbecue. Door de rozemarijn krijgt het vlees een subtiele kruidige geur zonder dat het overheerst.
Texels lam
Texelse lammeren grazen op de weiden dicht bij zee. Het zilte gras en de open ruimte zorgen voor vlees met constante kwaliteit en een herkenbare structuur. De dieren groeien in rust op, wat het vlees geschikt maakt voor zowel klassieke als moderne bereidingen.
Lamsboutroast rozemarijn zonder been Texelaar online bestellen?
Bestellen gaat eenvoudig. 's ochtends besteld is dezelfde avond in huis in Nederland en België. Wil je liever een andere dag? Dat kan. De roast wordt flash frozen en vacuüm verpakt geleverd, zodat de kwaliteit behouden blijft.
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 |
