Product information

Description: Boneless leg of lamb (rolled and tied), from pure pasture-raised animals. It is neatly trimmed, has very little connective tissue, and is therefore ideally suited for even cooking.

Origin: New Zealand – this island nation has been synonymous with excellent grass-fed lamb for decades. Thanks to the maritime climate, the animals can graze on green meadows year-round. This natural feeding ("grass-fed") ensures the mild, balanced flavor that has made New Zealand lamb famous worldwide.

Production & Cutting: Each leg of lamb is carefully deboned, tied into a uniform roll, and then vacuum-packed. This ensures consistent results when cooked in the oven, sous-vide, or on the grill. The precise cutting minimizes waste and results in a clean, uniform appearance – especially important for restaurateurs and ambitious home cooks.

Taste & Texture: The meat is tender, juicy, and mild in flavor. There's no overpowering mutton taste, but rather a delicate, elegant note that harmonizes perfectly with herbs like rosemary, thyme, or garlic. Ideal for Mediterranean or classic dishes.

Formats: Available fresh or flash-frozen, in typical portion sizes between 1,2 and 2,2 kilograms. This allows the portion to be optimally adjusted to the occasion – whether for a family roast or a festive meal.

Recommended core temperature: For pink, 57–60 °C; medium, 61–65 °C; fully cooked from 70 °C. The uniform structure of the boneless New Zealand leg of lamb makes achieving the desired degree of doneness particularly easy and reliable.

Allergen information: 100% natural product without additives or preservatives.

Preparation and special features

This boneless leg of lamb can be prepared in a variety of ways – from classic oven roasting to low-temperature cooking, sous-vide cooking, or grilling on a rotisserie.

Marinade tip: Combine olive oil, fresh garlic, coarse sea salt, rosemary, thyme, and a little lemon zest. Marinate the leg of lamb in the refrigerator for 4–12 hours to allow the flavors to penetrate deep into the meat. Alternatively, you can experiment with honey and mustard to achieve a caramelized crust.

In the oven: Preheat the oven to 180°C (350°F) using conventional oven settings (top and bottom heat). Sear the leg of lamb in a pan for 8-10 minutes on all sides, then cook for 20-25 minutes per 500g (1 lb). Let it rest for 10 minutes afterwards to allow the juices to redistribute.

Low-temperature cooking: Cook at an oven temperature of 80–90 °C until the internal temperature reaches 56–58 °C, then sear briefly over high heat. The result: incredibly tender meat with a perfect pink hue.

Sous-vide: Cook for 3–5 hours at 56 °C, then sear over high heat. This keeps the leg of lamb extremely juicy and aromatic.

Grill/Rotisserie: Cook indirectly over a drip tray and brush regularly with marinade – ideal for summer BBQ evenings.

Answers to your questions

How do I calculate the cooking time? In the oven, allow approximately 20–25 minutes per 500 g of meat at 180 °C. For low-temperature cooking, the time will be correspondingly longer – the advantage is maximum tenderness with minimal loss of juices.

What core temperature makes a leg of lamb pink? The perfect point for a tender, pink, and juicy result lies between 57 and 60 °C. A meat thermometer ensures reliable results.

Fresh or frozen – does it make a difference? Flash-frozen New Zealand lamb is in no way inferior to fresh lamb. Thanks to immediate vacuum sealing, the cell structure remains intact, and the meat thaws juicy and flavorful.

Which herbs go particularly well? Rosemary, thyme, garlic, lemon zest, and a hint of mint are classics. For a Mediterranean touch, add some lavender or oregano.

How do I tie a boneless leg of lamb? Tie it loosely together at even intervals with kitchen twine. This ensures a compact shape and even cooking – perfect for the rotisserie.

Which is juicier – low-temperature or classic roasting? The low-temperature method delivers exceptionally tender, buttery-soft results, while classic roasting offers more robust roasted flavors. Both methods showcase the full potential of this premium cut.

Which wine goes well with it? A robust Shiraz or a New Zealand Pinot Noir harmonizes perfectly with the mild spice of the leg of lamb.

For which occasions is a leg of lamb best suited?

Whether for a festive Sunday roast, Easter menu, Christmas dinner, or summer BBQ – boneless leg of lamb is a true all-rounder. Its tender texture and elegant aroma make it a highlight for family celebrations, candlelit dinners, or upscale barbecue buffets. It is especially popular with gourmets who value quality and origin, as well as with hosts who want to impress their guests with a perfectly cooked specialty.

Why is this product due?

This leg of lamb is perfect for anyone who combines a passion for cooking with a commitment to quality. Home cooks appreciate its ease of use and reliable cooking results. Grilling enthusiasts enjoy its uniform shape, ideal for rotisserie and smoker. Gourmets love its mild flavor and guaranteed origin. And professional chefs rely on predictable quality that impresses both visually and in terms of taste. Whether you're planning a cozy family meal or an exclusive menu, this leg of lamb delivers professional-level enjoyment.