NZ Lamb Leg Bone in (approx. 2.5kg+)
Product Code: LNZLL001
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Brand: The Meat Guy Hong Kong
Weight: 2.5kg
Product Condition: New
NZ Lamb Leg from The Meat Guy Hong Kong
- Each bone in piece is around 2.5kg+. Bone can be removed and butterflied - each piece around 1.4-2kg. (Final weight may vary slightly)
- Price: Bone in $23.00/100g; No bone and butterflied $27.00/100g
- Each piece comes individually vacuum packed and is delivered frozen
- Our lamb is flown in regularly so you can be sure it is fresh
- Contains no hormones or antibiotics
About
New Zealand lamb is celebrated worldwide for its exceptional quality, and the leg bone-in cut is a prime example. Sourced from free-range lambs that graze on lush, green pastures, this meat is not only tender but also rich in flavor. The bone-in leg cut retains the natural juices and flavors during cooking, making it a favorite among chefs and home cooks alike.
The lamb is typically grass-fed, which contributes to its distinct taste and health benefits. New Zealand’s strict farming regulations ensure that the lamb is raised without the use of growth hormones or antibiotics, appealing to health-conscious consumers.
Taste
When it comes to taste, New Zealand lamb leg bone-in stands out with its rich, succulent flavor. The meat is tender and juicy, with a slightly sweet and earthy profile that is characteristic of grass-fed lamb. The bone adds depth to the flavor, enhancing the overall taste experience during cooking.
The natural marbling of fat within the meat ensures that it remains moist and flavorful, whether you are roasting, grilling, or braising it. The rich flavor of New Zealand lamb pairs beautifully with a variety of herbs and spices, making it a versatile choice for any culinary creation.
Cooking
Cooking a New Zealand lamb leg bone-in can be a rewarding experience, and there are several methods to choose from, depending on your preference:
1. Roasting
Roasting is one of the most popular methods for cooking lamb leg. Preheat your oven to 375°F (190°C). Season the lamb with salt, pepper, and your choice of herbs (rosemary and garlic work wonderfully). Place it in a roasting pan and cook for about 1.5 to 2 hours, or until the internal temperature reaches 145°F (63°C) for medium-rare. Let it rest for 15 minutes before carving to ensure the juices are retained.
2. Grilling
Grilling adds a delightful smoky flavor to the lamb. Marinate the leg in olive oil, lemon juice, and your favorite spices for a few hours. Preheat your grill to medium-high heat and cook the lamb for approximately 20-30 minutes per side, depending on the size. Use a meat thermometer to check for doneness.
3. Braising
For a comforting, hearty dish, try braising the lamb. Sear the leg in a heavy pot with olive oil until browned. Add vegetables, broth, and herbs, then cover and simmer on low heat for 2-3 hours until the meat is fork-tender. This method allows the flavors to meld beautifully.
4. Sous Vide
For precision cooking, sous vide is an excellent option. Season the lamb and vacuum-seal it. Cook in a water bath at 140°F (60°C) for 6-8 hours. Finish by searing in a hot pan for a crispy exterior.
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