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New Zealand Free-Range Lamb Bone-In Leg (2kg)

Horizon Farms
LB249

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.  



Contents

Contents 1 Roast
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 3 months)
Chilled: Please consume unopened pack within 3 days.

 

Details

Also known as Lamb holiday roast, Lamb leg, Lamb roast, bone-in lamb, whole leg of lamb
Country of Origin New Zealand
Ingredients Bone-In Lamb
Cut from Leg
Category Whole Cuts
Packaging Individually Vacuum Packed

 

About New Zealand Pasture-Raised Lamb

✔ All year free-range and open pasture-raised. 100% grass-fed and grass-finished.

✔ No GMO-feed.

✔ Humanely raised and treated with respect by family farmers.

✔ No subtherapeutic use of antibiotics. 

✔ Free of growth-promoting hormones.

✔ Free of gamey flavor and strong lamb odor. Tender, juicy, and light in color due to the natural feed and the young age of the lambs.

✔ Excellent source of Vitamin B12, Iron, and Zinc. Low in Sodium. 


 New Zealand Lamb

 

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 100% 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

New Zealand Bone-In Lamb Leg

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.

New Zealand Lamb Leg

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.

New Zealand Bone-In Lamb Leg

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.

New Zealand Bone-In Lamb Leg

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. 

New Zealand Bone-In Lamb Leg

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.

New Zealand Lamb Leg

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.

New Zealand Lamb Leg

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.

New Zealand Lamb Leg

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!

New Zealand Lamb Leg

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.

New Zealand Lamb Leg

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. 

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Customer Reviews

Based on 30 reviews
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Rakuten
Will reorder!

Translated from Japanese: I'm very satisfied!
I baked it for Christmas! The skin was thin and crispy and it was the best. I sprinkled it with herb salt before baking, put garlic, salted lemon, pesticide-free citrus inside half of the chicken and baked it in a 27 cm Le Creuset with flavored vegetables arranged around the outside of the chicken. I put butter between the outer skin and the meat underneath to make the breast meat moister. There were other things to eat as well, so this size was enough for three people.

R
Rakuten

Translated from Japanese: It was very delicious.
Thank you.

R
Rakuten
It was delicious!

Translated from Japanese: I wanted to eat samgyetang with my family on New Year's Day and after searching for chicken on several websites, I thought that the meat of Horizon Farms, which I had purchased before, was the safest, so I bought it.
The meat was firm, filling and delicious.
The amount was larger than I had expected, so I cooked glutinous rice with the remaining amount and enjoyed the chicken until the end.

R
Rakuten

Translated from Japanese: This is my first time buying it and I wonder what was the chicken I had eaten so far? This was so juicy and rich in taste.
It's our annual roast chicken and my children were cheering that it was delicious many times.
I want to order it again ♪

R
Rakuten

Translated from Japanese: I ordered this to make roasted chicken for our Christmas treat. The price is high, but I was relieved because I wanted safe organic chicken. When roasted in the oven, the outside was crispy and the inside was juicy and delicious. I will order it again next year.

Customer Reviews

Based on 96 reviews
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Translated from Japanese: Recently, I buy it with other meat every time. The bone broth made from these chicken bones is very delicious. Even though it's chicken bones, they have a fair amount of meat, so I'm looking forward to eating it. I used to make it in a slightly shallow pot, but I bought a pan for bone broth. I'm looking forward to it. Thank you for the wonderful product. I will order again.

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Rakuten

Translated from Japanese: I'm reordering to make bone broth. It’s delicious without any odor.

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Rakuten
I always order here. Safe, secure, easy to make and delicious

Translated from Japanese: Since I started buying here, making chicken bone broth has become really easy and delicious.
It's processed very neatly and it's organic, so I put it in a pot without any pretreatment and make bone broth with flavored vegetables. I'm very satisfied because it's always the same and delicious. I always buy in bulk.
There are more and more attractive products, so I think it's a great deal to get as much as you want until you apply for free shipping. From ordering to the arrival of the goods, everything is very smooth, very convenient and helpful.

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Rakuten

Translated from Japanese: I always buy it.
I want you to continue to provide good quality products.

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Rakuten
Very delicious!

Translated from Japanese: I originally bought two packs for New Year. There are two chicken bones in one pack. I made chicken broth immediately. I made a very delicious broth and I got four small Ziploc broth soups. I have it every day with my dog! Of course, it’s chewy, too. Also, after finishing the soup, there was 350g of meat from the bones, so I gave it to my dog who loved it. I'll make it again ~ ♪

Customer Reviews

Based on 41 reviews
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Rakuten
You can make the best bone broth

Translated from Japanese: I made oxtail bone broth with the most collagen.
The meat is so beautiful that you don't even need to remove the lye, so you can quickly squeeze it in hot water.
I just simmered it with vegetables and had a delicious bone broth.
It’s one of my favorite products that I have been ordering many times.

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Rakuten
For oxtail soup

Translated from Japanese: I always make oxtail soup out of it and it’s delicious.
There is also a moderate amount of oil and you can make it delicious enough just by boiling it.

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It’s delicious

Translated from Japanese: I made tail soup for the first time! Even if you don’t wash the meat with water, the soup tastes delicious without any odor and with just a little bit of lye. If you simmer it for at least 3 hours, the meat will be tender and really delicious. I will order again.

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Rakuten

Translated from Japanese: First, I made oxtail soup, after that I boiled the peeled meat that was in one half of the soup and made oxtail curry.
I cut off the excess fat, which was also easy to use afterwards. After thawing, a little blood came out, so once I boiled the meat, I got a gentle and delicious soup without any smell. My family loved it.
I will order again.

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Yahoo
Increased umami?

Translated from Japanese: Previously, I boiled it with water, carefully drained everything and spilled more hot water on it. After repeating this 1 to 3 times, I made bone broth with a pressure cooker. I watched a video of a cooking researcher and changed my mind. That person put the meat in boiling water and there was only a small amount of lye on the surface, so I think the taste when made into bone broth must be strong. It also saves water… Now, I make bone broth exclusively in this way and it’s delicious.

Customer Reviews

Based on 20 reviews
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Rakuten

Translated from Japanese: Since it’s meat with bones, I stewed it steadily. I want to get collagen.

It was my mistake that the plastic came up after boiling it for a few hours. There was hard, transparent plastic shaped like a sock that seems to have been wrapped around the bones. I thawed the meat, washed it lightly and put it in a pot, but I didn't notice the plastic at all.

I have to be careful next time.

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Rakuten
One word: It's the best

Translated from Japanese: I made simmered Beijing home-style lamb and radish for the first time in a long time for New Year!
My whole family loved it!
I just simmered it for about 40 minutes in a pressure cooker and another 20 minutes with radish. The meat is firm and has no odor.

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Rakuten

Translated from Japanese: I made Chanasan Makh out of it and it was delicious. The meat had good quality.

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Rakuten

Translated from Japanese: I purchased this for Christmas.
I slowly simmered it in tomato sauce at a low temperature in the oven.
There was no odor peculiar to lamb meat and it was very delicious. I’m glad I bought it.

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Yahoo

Translated from Japanese: After trial and error on how to eat my favorite lamb shank deliciously, I ended up with a simple cooking method of boiled water. Half of the soup and meat is curry and the other half is kishimen, which is a specialty of Henan Province, China. The soup is incredibly delicious with just salt and white pepper. At first, I used to use a lot of garlic, green onions, and condiments, but Horizon Farms' lamb has an elegant flavor, so a minimum amount of seasoning is enough to make it delicious.