Leg of Lamb: Boneless 2.5 kg
Leg of Lamb: Boneless 2 - 3 kilo / ขาแกะออสเตรเลียไม่มีกระดูก 2ถึง 3 กิโล ( แช่แข็ง )
Boneless Leg of Lamb offers premium quality, rich flavour, and exceptional versatility—perfect for professional kitchens that demand both convenience and excellence. Sourced from responsibly raised lamb, this cut is expertly trimmed and deboned, providing maximum yield with minimal waste, making it an ideal choice for high-volume foodservice operations.
With its tender texture and robust taste, boneless leg of lamb is a favourite among chefs for both traditional and modern dishes. It roasts beautifully whole, can be portioned into steaks or cubes, and is ideal for slow cooking, grilling, or braising. Its ability to absorb marinades and spices makes it a standout ingredient across a wide range of global cuisines—from Mediterranean and Middle Eastern to British classics.
Key Features:
Premium Quality: Sourced from high-grade lamb, fully trimmed and deboned for optimal yield and presentation.
Versatile Format: Suitable for roasting, stuffing, grilling, stewing, or slicing into medallions or kebabs.
Tender & Flavourful: Naturally juicy with a bold, meaty flavour that holds up well to seasoning and slow cooking.
Time-Saving & Efficient: Boneless format reduces prep time and improves kitchen efficiency—ideal for busy service.
Storage: Keep frozen at -18°C or below
Defrost (in a refrigerator overnight eat within 24 hours. Defrost thoroughly before use.
Cooking Instructions oven cooking times are a guide Times may vary.
To cook a boneless leg of lamb, season the lamb, and then roast it in a preheated oven at 160-180°C (325-350°F) for approximately 1 hour 30 minutes to 2 hours, or until a meat thermometer registers an internal temperature of 63-65°C (145-150°F) for medium-rare. Allow the lamb to rest, tented with foil, for 15-20 minutes before carving to ensure it remains juicy and tender.
Cooking Instructions air fryer cooking times are a guide Times may vary.
1. Preheat: Preheat your air fryer to a high temperature, around 200°C (400°F).
2. Initial High Heat Sear: Place the lamb in the air fryer basket and cook for about 15-20 minutes at the high temperature to develop a nice crust on the outside.
3. Reduce Heat: After the initial high-heat phase, reduce the air fryer temperature to approximately 160-180°C (325-360°F).
4. Continue Cooking: Cook the lamb for an additional 30-45 minutes per pound, or until it reaches your desired internal temperature. Use a meat thermometer inserted into the thickest part of the roast, avoiding the bone.
1. Rare: 52°C / 125°F
2. Medium-Rare: 57°C / 135°F
3. Medium: 63°C / 145°F
4. Medium-Well: 68°C / 155°F
5. Well-Done: 71°C / 160°F
Resting
6. Rest the Lamb: Once cooked, remove the lamb from the air fryer, place it on a butcher's block or cutting board, and cover it loosely with foil.
7. Allow Juices to Redistribute: Let the lamb rest for 10-20 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and succulent roast.
8. Serve: Carve the rested lamb and serve.
Australian Lamb Leg Boneless Your order will be updated with the final price once the item has been weighed.
No allergens present
Please note: No VAT will be added to this product