Product: Boneless Lamb Leg w/ Mediterranean Style
Ingredients: Lamb seasoning (Dried garlic, salt, oregano, basil, pepper, dextrose, lemon juice powder (glucose solids, lemon juice, lemon oil), dried onion, garlic extract.
- New Zealand Spring Lamb
- 100% Grass-Fed.
- Raised without Antibiotics
- No Added Hormones
- Halal certified
Product Code: 7049
Weight (Approx.): 2 packs x 550 - 675g per bag.
Prices for Single Unit Sold. *WEIGHTS ARE APPROXIMATE AND MAY NOT BE EXACT*
Status: Uncooked, Raw, Frozen.
Before Cooking, Defrost Lamb Overnight In Refrigerator.
The absorption pad found at the bottom of the packaging is used to absorb any moisture and blood and should be discarded.
The netting should be left on to hold the de-boned pieces together.
Directions: Leave the netting on a boneless cut of lamb until it is fully cooked, then cut it off with a pair of kitchen shears being careful not to cut or burn yourself.
Preheat grill to MEDIUM-HIGH heat
Sear 4 minutes per side
Turn grill down to MEDIUM and continue cooking, turning often for 10-15 minutes or until thermometer reads an internal temperature of 140°F (60°C) at the thickest point, for a rosy MEDIUM doneness
Let rest 7 minutes before carving
Preheat oven to 350°F-400°F
Place lamb leg, fat side up, on parchment paper-lined baking pan
Cook approximately 25-30 minutes/lb (40-55 minutes/kg) or until thermometer reads an internal temperature of 140°F (60°C) at the thickest point, for a rosy MEDIUM doneness
Let rest 7 minutes before carving.