Boneless Leg of Lamb - New Zealand
Boneless Leg of Lamb - New Zealand
Boneless New Zealand leg of lamb is a flavoursome and tender piece of meat, ideal for slow cooking in the oven or on the barbecue. This lamb is known for its fine texture and mild, slightly sweet flavour. Because the bone has been removed, it is easy to prepare and easy to carve. Perfect for festive meals and special occasions.
Ingrediënten
Ingrediënten
100% Lamb
Allergenen
Allergenen
Bereiding
Bereiding
1. Seasoning and searing
Season the leg of lamb with salt, pepper, garlic and rosemary. Heat a pan with butter or oil and sear the meat all around for a nice brown crust.
2. Yarn
Place the leg of lamb in a preheated oven at 160°C and let it cook for 90-120 minutes* until a core temperature of 55-60°C for pink or 65-70°C for a more well-done result. Let the meat rest for 10 minutes after cooking, so that the juices are well distributed.
*The cooking time is an indication and depends on the thickness of the piece of meat.
3. Serving
Boneless leg of lamb combines perfectly with grilled vegetables, potato gratin or a spicy couscous. A sauce based on red wine, garlic and rosemary completes the dish.
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