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

Horizon Farms


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 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.



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. 

Customer Reviews

Based on 1 review

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.