Information about Boneless Leg of Lamb
The Leg of Lamb has always been a great favourite for a traditional Sunday roast dinner, with enough meat left over to make a “Cold Meat Sandwich”. Our Boneless Leg of Lamb is approximately 1.2Kg fully trimmed & prepared ready for the oven. These Legs will feed approximately 4-6 people generous slices of delicious Grass Fed Lamb.
Enjoy this with a full bodied Merlot or Cabet Sauvignon wine. Some of the best herbs to use with Lamb is Rosemary, Garlic & Thyme, pierce the Leg with pieces of Garlic for a perfect result. A thick rich gravy & fresh vegetables (minted garden peas are perfect) with roast potatoes in Duck Fat, not forgetting the Mint Sauce on the side, makes this a proper traditional meal that has stood the test of time.
The Leg of Lamb refers to the Back Leg & not the Front Leg or Shoulder, it is a thicker more compact cut of Lamb than the Shoulder. The equivalent piece in Beef would be a cut called a “Topbit of Beef” with the leg still attached. The Lamb Leg contains all the main roasting muscles; Knuckle, Silverside & Topside, these are very traditional cuts for roasting.
Carving your Boneless Leg of Lamb across the muscles will show all of these individual cuts & help to break down the meat when eating. As the Lamb Leg has been Tunnel Boned, your slices of roast Lamb will remain as whole pieces, keeping the meat together helps it cook & be more flavoursome.
The texture of the meat is pretty consistent despite being full of strong large muscles. Cutting through the meat once cooked is easy & not a tough texture; a standard sharp kitchen knife will work. The fibrous texture of the Lamb Leg is similar to Beef & is not overly coarse, it has a medium softness to the touch.
The flavour of Lamb is stronger than Chicken or Pork because it is a “Red Meat”. Some people describe it as “Gamey” with a strong odour. The Lamb used to cut our Legs from is younger & therefore has a great flavour that’s not overpowering. As all our Lamb is Grass Fed & not Grain Fed finished it has a unique taste that is similar to beef. The difference between the two is because of the fatty acids in the Lamb changing the taste.
As Lamb matures the flavour changes; a young Lamb under or arounds 12 months is a mild flavour that is enjoyed from children to adults, older lamb (Hogget Meat) has a stronger taste that is excellent for adding stronger flavoured spices / ingredients. The old lamb (Sheep) is called Mutton with the strongest taste of all. This has an intense flavour that is very delicious but not suited for everyone’s palette, but cook this low & slow, it will really “Melt in your mouth”.
Is Boneless Leg of Lamb good value?
Rearing & producing Lamb has, like all meats, increased significantly over the last number of years. As Lambs are not large heavy animals like pigs or cattle, the yields are not as high for their meat. For this reason it makes Lamb expensive, & prices are reflected on supermarket shelves & butchers displays. As the Boneless Legs of Lamb are a wholesale meat, we make savings in production & shipping volumes we are able to pass on these savings for a cheaper Leg of Lamb online.
For more information on how we give you more meat for your money, checkout this link: #moremeatfym
Is Boneless Leg of Lamb nutritious?
We all need essential vitamins, minerals & protein for good nutrition in our diets. Lamb is an excellent source for these because it is classified as a “Red Meat” the same as Beef. There is a good concentration of Iron in Lamb & this helps to make up your haemoglobin in your Red blood cells that carry oxygen around the body. As Lamb comes with a good fat covering you can still enjoy Lamb as a healthy option by removing this after cooking so you can eat leaner meals.
How To Cook Your Boneless Leg of Lamb.
Cooking meat needs some preparation, it needs to be removed from the fridge/ freezer & bought close to room temperature first, because the fibres need to relax & loosen up. Getting the meat out of the cold makes the temperature throughout the whole Lamb Leg more consistent, this allows for a more even cook without burning the outside. Secondly, Lamb needs to be seasoned in order to bring out the flavour of the meat; Rosemary is the favourite herb to use, combined with Black Pepper & Salt.
We all know that “Resting your meat” after cooking is important & here is why; Once your Boneless Leg of Lamb has reached an internal temperature of 70°c place it on a wooden board (this doesn’t absorb the heat from the meat) loosely covered over for around 20-30 minutes. The fibres of the meat will relax becoming more tender. The Lamb will absorb its natural juices into the meat fibres. The Boneless Leg of Lamb will continue to cook inside & the temperature will rise to around 73°c, which is just over medium doneness.
Legs of Lamb are mainly a roasting piece of meat, in the oven or on the Barbecue, some prefer to cut their Lamb Leg into steaks for grilling. Roasting your Leg of Lamb will need to be done in a dish to let it sit in its own juices, covered over to prevent it from drying out. This also applies to cooking in the Barbecue. To get the best flavour from the outer fat, you can spoon this over the top of the Leg as it renders down. Once you are happy that it is nearly cooked, remove the foil & spoon more juices over before placing back in the oven for 10 minutes to get a beautiful Golden Brown finish.
The advantage of roasting your Boneless Leg of Lamb on the barbecue is the added Smokey flavour from the wood chunks. You can start the Lamb Leg off in an uncovered dish whist the smoke gets into the outer layers of the meat, then cover it over & set the temperature to 200°c. A Leg of Lamb should take around 20-25 minutes per pound (454 grams) to cook through. Using a meat probe during the cook will help to get a more accurate internal temperature & a better result.
Temperatures, times & recipes on how to cook your Boneless Leg of Lamb:
- Cooking Temperatures For Lamb Cuts
- How To Roast A Boneless Leg of Lamb
- 10 Recipes For Leg of Lamb Boneless
- Slow Roasted Boneless Leg of lamb
How is a Boneless Leg of Lamb Butchered?
The Leg is cut from the end of the Rump as a whole piece with the foot removed.
The Legs are cut from Lambs that are approx 12 months old, this gives us a perfect sized Leg to feed 4-6 people. The next part of the process is to cut off the Lamb Shank at the knee joint, leaving the thickest part of the Leg. The knee or Patella bone is removed from the top & then the “Aitch Bone” or hip bone is carefully removed without slashing into the main meat muscles.
This leaves the “Femur Bone” to take out, this is done using a technique called “Tunnel Boning” ( a method of removing a bone without cutting through muscles, to leave the meat whole). The final stage is to trim off any remaining excess fat, so you have the Leg left intact as a whole piece that will cook better because the meat keeps the natural moisture.
Packaging, Food Safety & Provenance of The Boneless Leg of Lamb.
The Legs of Lamb are packaged immediately after cutting into clear recyclable vacuum pouches. There is one Leg per pack & they are blast or shock frozen very quickly to -18c. The reason for instant freezing is to keep the natural moisture & flavour in the meat then, it will taste as good as the day it was cut. The shelf life of these is up to 2 years when stored at -18c.
The packaging protects your Boneless Lamb Leg from freezer burn & other foodstuffs when thawing out in the fridge, this prevents any air or bacteria getting into the meat causing it too spoil. The best way to thaw your Leg of Lamb is to place it in your fridge & let this “Give out” over a few days. This is the best way because the ice crystals melt slowly not rupturing the cells & changing the texture of the meat, thus making the Lamb drier due to non-absorption of the juices.
All packaging used in production is recyclable, it is currently the safest way to package meat & food to prevent it from spoiling. Thinner & stronger pouches are now being used, reducing the amount of plastic to help us reduce our Carbon Footprint. We actively ask all our online or wholesale customers to recycle responsibly, this is the only way the packaging stays in the recycling chain. #carbonfootprint
Producing our Lamb or any of our meat cuts is done in the safest way possible. All the cutting & production rooms are BRCGS approved, this means that all processing is done under strict guidelines for health, hygiene & safety. All food areas are keep a few degrees above freezing to prevent natural bacteria growth, also to slow the process of meat loosing it juices. All butchers & production staff are health tested & wear fully protective clean clothing whilst in contact with any meats.
Full deep cleaning is carried out daily, whilst work stations are kept clean at all times. The standards & processes in place during the production of all our meats are to the highest standards possible, making all our meat cuts safe for you to enjoy cooking at home.
Our choice of Lamb to create our select meat cuts is from New Zealand because of the consistency of the meat quality & the cutting. New Zealand has some of the cleanest air with rich green pastures that have remained unspoiled for centuries. The welfare of the animals is important to the farmers, along with sustainability from select herds to produce first class meat every year.
Food & meat prices have increased over the last 10 years due to higher costs from raw materials to extra health & hygiene laws. Lamb is currently at an all time high & is now seen as a “Luxury cut of meat”. Still a very popular choice of meat on the weekly shopping list, people are now having to pay 40% increases in the supermarkets & butchers.
As we have large buying power & the Lamb Meat Cuts are produced in large volumes, we can pass these savings on to our customers so everyone can buy a Boneless Leg of Lamb online.
Sharing your ideas & tips on how to cook Boneless Legs of Lamb on Social Media
Enjoying this at home with family & friends is great but, sharing your cooks online with your followers is even better when others can gain inspiration & knowledge from what you do. People are looking more & more on Social Media on how to cook meat & food, sharing your Boneless Leg of lamb recipes online will benefit many others by making it easier for them to create better food & to find somewhere to buy the Lamb Legs, saving money.
Why not join Sherwood Foods on Social Media & tag us in your posts when cooking your Boneless Leg of Lamb. We are on Facebook , Instagram & Twitter we can share your pictures, reels, videos, recipes, ideas, stories, recipes & cooking methods with our growing group of followers.
The posts for cooking Boneless Legs of Lamb on Social Media helps others to produce tastier meals & get better results so, in addition to our Facebook Page, we have an interactive Facebook Group for sharing your cooks & ideas. The group is called Sherwood Home Cooking & Barbecue, see delicious recipes, hints & tips from some of our online customers.
Tagging us in your posts makes it easy for us follow what others post online with our meats, this means we can like & comment on your results. Hashtags are a different way to categorise your Social Media posts into groups like; recipes, cooking methods, types of meat cooked, recipes etc. People do follow Hashtags & they are a great way to get your posts seen by a different audience.
Enjoy sharing your Boneless Lamb Leg with friends & family, let them taste great quality Lamb recipes.
Sherwood Foods Hashtags:
#swf_brand #swf_lamb #ourbrandisapromise #abrandisapromise #moremeatfym #lambleg #legoflamb
How to cook Boneless Legs of Lamb recipes:
Herb Crusted Boneless Leg of Lamb
How To Cook A Basic Boneless Lamb Leg
- INFORMATION ABOUT BONELESS LEG OF LAMB
-
Information about Boneless Leg of Lamb
The Leg of Lamb has always been a great favourite for a traditional Sunday roast dinner, with enough meat left over to make a “Cold Meat Sandwich”. Our Boneless Leg of Lamb is approximately 1.2Kg fully trimmed & prepared ready for the oven. These Legs will feed approximately 4-6 people generous slices of delicious Grass Fed Lamb.
Enjoy this with a full bodied Merlot or Cabet Sauvignon wine. Some of the best herbs to use with Lamb is Rosemary, Garlic & Thyme, pierce the Leg with pieces of Garlic for a perfect result. A thick rich gravy & fresh vegetables (minted garden peas are perfect) with roast potatoes in Duck Fat, not forgetting the Mint Sauce on the side, makes this a proper traditional meal that has stood the test of time.
The Leg of Lamb refers to the Back Leg & not the Front Leg or Shoulder, it is a thicker more compact cut of Lamb than the Shoulder. The equivalent piece in Beef would be a cut called a “Topbit of Beef” with the leg still attached. The Lamb Leg contains all the main roasting muscles; Knuckle, Silverside & Topside, these are very traditional cuts for roasting.
Carving your Boneless Leg of Lamb across the muscles will show all of these individual cuts & help to break down the meat when eating. As the Lamb Leg has been Tunnel Boned, your slices of roast Lamb will remain as whole pieces, keeping the meat together helps it cook & be more flavoursome.
The texture of the meat is pretty consistent despite being full of strong large muscles. Cutting through the meat once cooked is easy & not a tough texture; a standard sharp kitchen knife will work. The fibrous texture of the Lamb Leg is similar to Beef & is not overly coarse, it has a medium softness to the touch.
The flavour of Lamb is stronger than Chicken or Pork because it is a “Red Meat”. Some people describe it as “Gamey” with a strong odour. The Lamb used to cut our Legs from is younger & therefore has a great flavour that’s not overpowering. As all our Lamb is Grass Fed & not Grain Fed finished it has a unique taste that is similar to beef. The difference between the two is because of the fatty acids in the Lamb changing the taste.
As Lamb matures the flavour changes; a young Lamb under or arounds 12 months is a mild flavour that is enjoyed from children to adults, older lamb (Hogget Meat) has a stronger taste that is excellent for adding stronger flavoured spices / ingredients. The old lamb (Sheep) is called Mutton with the strongest taste of all. This has an intense flavour that is very delicious but not suited for everyone’s palette, but cook this low & slow, it will really “Melt in your mouth”.
Is Boneless Leg of Lamb good value?
Rearing & producing Lamb has, like all meats, increased significantly over the last number of years. As Lambs are not large heavy animals like pigs or cattle, the yields are not as high for their meat. For this reason it makes Lamb expensive, & prices are reflected on supermarket shelves & butchers displays. As the Boneless Legs of Lamb are a wholesale meat, we make savings in production & shipping volumes we are able to pass on these savings for a cheaper Leg of Lamb online.
For more information on how we give you more meat for your money, checkout this link: #moremeatfym
Is Boneless Leg of Lamb nutritious?
We all need essential vitamins, minerals & protein for good nutrition in our diets. Lamb is an excellent source for these because it is classified as a “Red Meat” the same as Beef. There is a good concentration of Iron in Lamb & this helps to make up your haemoglobin in your Red blood cells that carry oxygen around the body. As Lamb comes with a good fat covering you can still enjoy Lamb as a healthy option by removing this after cooking so you can eat leaner meals.
How To Cook Your Boneless Leg of Lamb.
Cooking meat needs some preparation, it needs to be removed from the fridge/ freezer & bought close to room temperature first, because the fibres need to relax & loosen up. Getting the meat out of the cold makes the temperature throughout the whole Lamb Leg more consistent, this allows for a more even cook without burning the outside. Secondly, Lamb needs to be seasoned in order to bring out the flavour of the meat; Rosemary is the favourite herb to use, combined with Black Pepper & Salt.
We all know that “Resting your meat” after cooking is important & here is why; Once your Boneless Leg of Lamb has reached an internal temperature of 70°c place it on a wooden board (this doesn’t absorb the heat from the meat) loosely covered over for around 20-30 minutes. The fibres of the meat will relax becoming more tender. The Lamb will absorb its natural juices into the meat fibres. The Boneless Leg of Lamb will continue to cook inside & the temperature will rise to around 73°c, which is just over medium doneness.
Legs of Lamb are mainly a roasting piece of meat, in the oven or on the Barbecue, some prefer to cut their Lamb Leg into steaks for grilling. Roasting your Leg of Lamb will need to be done in a dish to let it sit in its own juices, covered over to prevent it from drying out. This also applies to cooking in the Barbecue. To get the best flavour from the outer fat, you can spoon this over the top of the Leg as it renders down. Once you are happy that it is nearly cooked, remove the foil & spoon more juices over before placing back in the oven for 10 minutes to get a beautiful Golden Brown finish.
The advantage of roasting your Boneless Leg of Lamb on the barbecue is the added Smokey flavour from the wood chunks. You can start the Lamb Leg off in an uncovered dish whist the smoke gets into the outer layers of the meat, then cover it over & set the temperature to 200°c. A Leg of Lamb should take around 20-25 minutes per pound (454 grams) to cook through. Using a meat probe during the cook will help to get a more accurate internal temperature & a better result.
Temperatures, times & recipes on how to cook your Boneless Leg of Lamb:
- Cooking Temperatures For Lamb Cuts
- How To Roast A Boneless Leg of Lamb
- 10 Recipes For Leg of Lamb Boneless
- Slow Roasted Boneless Leg of lamb
How is a Boneless Leg of Lamb Butchered?
The Leg is cut from the end of the Rump as a whole piece with the foot removed.
The Legs are cut from Lambs that are approx 12 months old, this gives us a perfect sized Leg to feed 4-6 people. The next part of the process is to cut off the Lamb Shank at the knee joint, leaving the thickest part of the Leg. The knee or Patella bone is removed from the top & then the “Aitch Bone” or hip bone is carefully removed without slashing into the main meat muscles.
This leaves the “Femur Bone” to take out, this is done using a technique called “Tunnel Boning” ( a method of removing a bone without cutting through muscles, to leave the meat whole). The final stage is to trim off any remaining excess fat, so you have the Leg left intact as a whole piece that will cook better because the meat keeps the natural moisture.
Packaging, Food Safety & Provenance of The Boneless Leg of Lamb.
The Legs of Lamb are packaged immediately after cutting into clear recyclable vacuum pouches. There is one Leg per pack & they are blast or shock frozen very quickly to -18c. The reason for instant freezing is to keep the natural moisture & flavour in the meat then, it will taste as good as the day it was cut. The shelf life of these is up to 2 years when stored at -18c.
The packaging protects your Boneless Lamb Leg from freezer burn & other foodstuffs when thawing out in the fridge, this prevents any air or bacteria getting into the meat causing it too spoil. The best way to thaw your Leg of Lamb is to place it in your fridge & let this “Give out” over a few days. This is the best way because the ice crystals melt slowly not rupturing the cells & changing the texture of the meat, thus making the Lamb drier due to non-absorption of the juices.
All packaging used in production is recyclable, it is currently the safest way to package meat & food to prevent it from spoiling. Thinner & stronger pouches are now being used, reducing the amount of plastic to help us reduce our Carbon Footprint. We actively ask all our online or wholesale customers to recycle responsibly, this is the only way the packaging stays in the recycling chain. #carbonfootprint
Producing our Lamb or any of our meat cuts is done in the safest way possible. All the cutting & production rooms are BRCGS approved, this means that all processing is done under strict guidelines for health, hygiene & safety. All food areas are keep a few degrees above freezing to prevent natural bacteria growth, also to slow the process of meat loosing it juices. All butchers & production staff are health tested & wear fully protective clean clothing whilst in contact with any meats.
Full deep cleaning is carried out daily, whilst work stations are kept clean at all times. The standards & processes in place during the production of all our meats are to the highest standards possible, making all our meat cuts safe for you to enjoy cooking at home.
Our choice of Lamb to create our select meat cuts is from New Zealand because of the consistency of the meat quality & the cutting. New Zealand has some of the cleanest air with rich green pastures that have remained unspoiled for centuries. The welfare of the animals is important to the farmers, along with sustainability from select herds to produce first class meat every year.
Food & meat prices have increased over the last 10 years due to higher costs from raw materials to extra health & hygiene laws. Lamb is currently at an all time high & is now seen as a “Luxury cut of meat”. Still a very popular choice of meat on the weekly shopping list, people are now having to pay 40% increases in the supermarkets & butchers.
As we have large buying power & the Lamb Meat Cuts are produced in large volumes, we can pass these savings on to our customers so everyone can buy a Boneless Leg of Lamb online.
Sharing your ideas & tips on how to cook Boneless Legs of Lamb on Social Media
Enjoying this at home with family & friends is great but, sharing your cooks online with your followers is even better when others can gain inspiration & knowledge from what you do. People are looking more & more on Social Media on how to cook meat & food, sharing your Boneless Leg of lamb recipes online will benefit many others by making it easier for them to create better food & to find somewhere to buy the Lamb Legs, saving money.
Why not join Sherwood Foods on Social Media & tag us in your posts when cooking your Boneless Leg of Lamb. We are on Facebook , Instagram & Twitter we can share your pictures, reels, videos, recipes, ideas, stories, recipes & cooking methods with our growing group of followers.
The posts for cooking Boneless Legs of Lamb on Social Media helps others to produce tastier meals & get better results so, in addition to our Facebook Page, we have an interactive Facebook Group for sharing your cooks & ideas. The group is called Sherwood Home Cooking & Barbecue, see delicious recipes, hints & tips from some of our online customers.
Tagging us in your posts makes it easy for us follow what others post online with our meats, this means we can like & comment on your results. Hashtags are a different way to categorise your Social Media posts into groups like; recipes, cooking methods, types of meat cooked, recipes etc. People do follow Hashtags & they are a great way to get your posts seen by a different audience.
Enjoy sharing your Boneless Lamb Leg with friends & family, let them taste great quality Lamb recipes.
Sherwood Foods Hashtags:
#swf_brand #swf_lamb #ourbrandisapromise #abrandisapromise #moremeatfym #lambleg #legoflamb
- HOW TO COOK RECIPES FOR BONELESS LEG OF LAMB
-
How to cook Boneless Legs of Lamb recipes:
Herb Crusted Boneless Leg of Lamb
How To Cook A Basic Boneless Lamb Leg
