THE FAMOUS ROAST LAMB LEG IS A HERO ON THE DINNER TABLE. PERFECT ALL YEAR ROUND, THIS CUT CAN BE DRESSED UP FOR THE FESTIVE SEASON AND TEAMED UP WITH ENDLESS FLAVOUR COMBINATIONS, NOT TO MENTION, HIGHLY ANTICIPATED THE NEXT DAY BETWEEN SLICES OF FRESH BREAD FOR LUNCH.
Short cut lamb leg, as pictured, has the tender rump removed, bone-in with exterior fat that can be easily trimmed and boasts a medium-tender texture best suited for slow roasting.
Our Lamb is Halal Certified, Grass Fed, Free of Antibiotics/Hormones, Free Ranging Outside, Farmed Ethnically & Sustainably (non GMO) & vacuum packed and Airfreighted from New Zealand to ensure the product arrives in optimum condition.
HOW TO COOK
Place the lamb leg fat-side up on a clean chopping board and pat dry with a paper towel. Using a sharp knife, make a series of shallow cuts into the lamb, a few centimetres apart. If using a marinade spread over the lamb, rubbing it into the cuts. Wrap the lamb in cling film and refrigerate, preferably overnight or for at least 2 hours.
Remove the marinated lamb from the fridge 30 minutes before cooking. Preheat the oven to 180°C. Place the lamb in a roasting dish fat side up and season. Transfer to the oven and bake uncovered for 25-30 minutes per 500g for medium. Baste occasionally. With 1 hour remaining, add the vegetables to the roasting dish. Turn them over once while cooking. Remove from the oven, transfer the lamb and onions to a warm plate and cover loosely with foil. Leave to rest for 20-30 minutes.
Serve warm in thick slices with gravy, or cold in thin slices with cranberry jelly or mint sauce.
HOW TO COOK THE PERFECT ROAST LAMB
This has been recently frozen, however we can assure you the taste and quality is the same, just in frozen state.
Item is frozen at -20 degrees celsius, before the ‘best before/freeze by date’ (expiry date) on the label i.e. means it can be kept in fridge (chiller) till that date.
Note – due to New Zealand export regulation’s the labelling can’t be amended to a more useful description.
Note – Frozen Lamb generally has a 12 month validity in the freezer.
|Typical values||per 100g edible portion|
From one of the world’s cleanest and purest environments, our lamb is reared on the fresh, pure, clean and green pastures of New Zealand. Sourced from our farms on the East Coast of the North Island, which are the highly productive rolling lowlands with a mild climate. This along with the long and even growing season of the North Island, and the purity of the environment delivers an abundance of lush pasture and clean water, giving the perfect combination for consistently tender, natural lamb, full of flavour and goodness. Our lamb is sourced from private, quality-driven farmers, with sustainable farming practices, proud of their history, quality and reputation. The lambs are grass fed on open pastures and are not given any genetically modified products, absolutely no hormones or antibiotics. New Zealand Lamb has only 6% fat and has one and half times more iron than pork or chicken breast.