The finest holiday leg of lamb from New Zealand. This is the bone-in version of our regular boneless leg of lamb. 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.
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 a cultural tradition in New Zealand.
|Weight||At least 2kg (4.4lbs)|
|Serves||Serves 4-6 (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 1 months)
Chilled: Please consume unopened pack within 3 days.
|Also known as||Lamb holiday roast, Lamb leg, Lamb roast, bone-in lamb, whole leg of lamb
|Country of Origin||New Zealand|
|Packaging||Individually Vacuum Packed
✔ 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.
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.|
|Subtherapeutic Use of Antibiotics||Never|
|Chemically Pesticide Treated Grass||Never|
Defrost the 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 (or beef broth) and place fresh thyme on top for extra flavor.
Cook for 120 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 120 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.
The meat was very tender and tasty. It did not take a very long time to cook as the other lamb meat.
Only one suggestion that is, if the product can be split into two 1000 gms pack, it will be easy to use. Because I use 1 kg maximum only every time I cook mutton…
I need not thaw the whole pack and freeze again the rest for later use.
Translated from Japanese: This lamb leg is my second purchase.
I searched and purchased the same pressure cooker that I saw in the recipe instructions, and followed the recipe.
There was no odor and I was able to make a very delicious lamb dish. Thank you for your products with your wonderful philosophy.