Horizon Farms
Free-Range Lamb Boneless Leg from New Zealand (2kg)
Please note that the weight of this product has changed from 1.6kg to 2kg and that the price has been adjusted accordingly.
The finest holiday leg of lamb from New Zealand. Boneless and ready for roasting. You get at least 2kg (4.4lbs) - the size of this roast is enough to feed the whole family including the in-laws. For the holidays or the Sunday family dinner - this slow roast is absolutely worth the wait. Studded with garlic and coated with fresh thyme this roast will convert anyone into a lamb believer. We highly recommend pressure cooking or slow cooking the leg of lamb. Do not season excessively - high-quality lamb does not come with gamey flavor or odors. All you need is salt, pepper, garlic powder/garlic knobs, fresh thyme, and olive oil. Serve with classic vegetables and chickpeas for the Mediterranean touch. See the instructions below.
✔ All year free-range and open pasture-raised. Grass-fed and grass-finished.
✔ Humanely raised and treated with respect by family farmers.
✔ No subtherapeutic use of antibiotics.
✔ Free of growth-promoting hormones.
✔ No GMO-feed.
✔ Tender, juicy, and light in color due to the natural feed and the young age of the lambs.
Contents
| Contents | 1 Roast |
| Weight | At least 2kg (4.4lbs) |
| Serves | Serves 6-8 (Depends on the serving style) |
Shipping & Handling
| Shipping | Shipping and delivery is frozen |
| Handling | Keep frozen below -18°C (0°F) |
| Defrosting Time | In the fridge: approx. 48h In ice-water: Not recommended. |
| Cooking Method | Slow roasting, Pressure cooking only |
| Expiration | Frozen: see packaging label (usually more than 3 months) Chilled: Please consume unopened pack within 3 days. |
Details
| Also known as | Lamb holiday roast, Lamb leg, Lamb roast |
| Country of Origin | New Zealand |
| Ingredients | Lamb |
| Cut from | Leg |
| Category | Whole Cuts |
| Packaging | Individually Vacuum Packed |
New Zealand lamb is internationally known for its superior quality and taste. Our New Zealand lamb takes it one step further: All year free-range open pasture-raised, grass-fed lambs. Free of growth-promoting hormones and subtherapeutic use of antibiotics. This is the finest lamb available. If you have never tried lamb or had a bad experience with lamb in the past we urge you to give New Zealand premium quality lamb a try. However, lamb spare ribs are probably not what you want to begin with if you are new to lamb. Our lamb comes from family-owned and operated farms and ranches in New Zealand only. Ethical raising has always been the cultural tradition in New Zealand.
At A Glance
| Sheep Breed | Romney breed |
| Farm/Ranch | Family farms in New Zealand |
| Region | North Island of New Zealand |
| Breeding | All year free range on open pastures. Harvested before 12 months. |
| Feeding | Grass-fed and grass-finished |
| Traceability | 100% fully traceable from farm to fork through lot numbering and management. |
| Growth-Hormones | Never |
| Subtherapeutic Use of Antibiotics | Never |
| Chemically Pesticide Treated Grass | Never |
| GMO feed | Never |
Lamb Leg Roast Recipe Instructions
Defrost the boneless leg for at least 24h in the fridge. Depending on your fridge it may take up to 48 hours to completely defrost the roast. We do not recommend defrosting a roast this size in cold water. A lamb leg is made for slow cooking. Some recipes call for 7h cooking time. Our instructions will only take about 2h of cooking time with the help of a pressure cooker.
Once completely defrosted, take out of the package and pat dry with a paper towel. Heat up a fry-pan to very hot and add olive oil. Now sear the roast for 1 minute on all sides. We're not cooking the roast but building flavor and texture. The caramelized surface will lend a rich flavor to the finished roast.
Next, rub the roast with olive oil, freshly ground black pepper, and sea salt. Stuff half-cut garlic knobs into the roast for extra flavor. Let the (raw) roast sit for 10 minutes.
Place the whole roast into a pressure cooker, add a cup of warm water and place fresh thyme on top for extra flavor.
Cook for 60 to 90 minutes - this highly depends on your pressure cooker. Pro tip: If you're not sure about cooking times, always undercook rather than overcook! You can always bring the food back under pressure and continue cooking until you're happy with the results. We cooked ours for 90 minutes with an electric pressure cooker.
After the pressure cooker has released the pressure, use a fork to check the tenderness. Notice the thick and rich soup. We will use that for the next step.
Carefully remove the roast and place it on a cutting board. Now add vegetables to the pot, do not add any seasoning. Pressure cook for 10 minutes or less.
Back to the roast. There are many ways to serve the leg of lamb. We love pulled leg of lamb. Simply use forks or your bare hands to take this juicy masterpiece apart. Careful, the center may be extremely hot!
The vegetables should be done by now. Open the lid and add a pack of pre-cooked chick-peas to the pot. Wait another minute and give them time to heat up. Serve together with the pulled lamb.
Serve while warm. All you need is a fork to break the lamb into pieces. Perfectly cooked, ethically raised, and safe lamb for the whole family. Enjoy high-quality lamb from New Zealand.
Customer Reviews
This was the first time I have ordered from Horizon farms and I'm glad I found them. The delivery was quick and the process of buying was very smooth. The large joing (1.6 kg) needed a good 48 hours in the fridge to make sure it was defrosted. The lamb, roasted for approx one and a half hours, was great - tender and full of flavour. Five of us had it with all the tradional accompaniments - mint sauce, gravy - and there was plenty left for sandwiches the next day. Highly recommended.
Fresh and tasty
Best lamb meet for roasting ever.
Translated from Japanese: Because the beef fillet block is no longer offered/sold out(?) I‘ve been purchasing this lamb leg block recently. It has more fat than the filet, but is easier to get used to eating and I think that lamb is richer in protein.
Translated from Japanese: I’ve been ordering here several times already. I was surprised by how large this lamb leg was. I thawed it and cut it into pieces. The lamb is tender and tasty and without any smell. It’s difficult to cut the lamb leg into pieces because of the stringy texture, but it’s good for stewing.
I’ve divided it into small portions so I can eat it for a while.