The finest holiday leg of lamb from New Zealand. Boneless and ready for roasting. You get at least 1.5kg (3.3lbs) - 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 cloves, 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 1.5kg (3.3lbs) 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. 48hIn ice-water: Not recommended. Cooking Method Slow roasting, Pressure cooking only Best By Frozen: See packaging label (usually more than 3 months).Chilled: Best consumed within 2 days if unopened. 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. 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 and other mixed breeds 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 cloves 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.
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