NEW ZEALAND GRASSFED LAMB WHOLE LEG BONE IN CHUMP OFF

New Zealand Grassfed Lamb Whole Leg Bone-In Chump Off 

Halal

2.4kg-2.5kg Individually Vacuum-Sealed Pack - Frozen

Embark on a culinary journey with New Zealand Grassfed Lamb Whole Leg, Bone-In Chump Off, a testament to the finest quality free-range, grass-fed natural lamb produced by Kiwi farmers. Sourced from the pristine landscapes of New Zealand, each individually vacuum-sealed pack promises an unrivaled dining experience, offering not just exceptional flavor but a myriad of benefits and nutrients that define the pinnacle of culinary excellence.

Benefits and Nutrients:

1. Free-Range Perfection: Our lamb is sourced from New Zealand, where Kiwi farmers are dedicated to producing the finest free-range grass-fed natural lamb. This commitment to ethical and sustainable farming practices ensures a superior taste experience.
2. High-Quality Protein: Indulge in a protein-rich culinary delight with our Grassfed Lamb Whole Leg. Essential for muscle development, repair, and overall well-being, the high-quality protein content supports an active and healthy lifestyle.
3. Rich in Vitamins and Minerals: Packed with essential vitamins such as B12 and minerals including iron and zinc, our Grassfed Lamb provides a nutritional boost, promoting energy, immune health, and overall vitality.
4. Balanced Healthy Fats: Enjoy a balanced composition of healthy fats, including omega-3 fatty acids, contributing to heart health and cognitive well-being.
5. Individually Vacuum-Sealed: Each Whole Leg, Bone-In Chump Off is meticulously vacuum-sealed to preserve its peak freshness and flavor. This advanced packaging method ensures that you can enjoy the quality of our lamb one serving at a time, with the added convenience of easy storage.

Best Common Way of Cooking:

Herb-Crusted Roasted New Zealand Grassfed Lamb Whole Leg with Chump Off:

1. Preparation: Preheat your oven to the desired roasting temperature. Rub the lamb leg with a mixture of olive oil, minced garlic, rosemary, thyme, salt, and pepper.
2. Roasting: Place the lamb leg in a roasting pan, bone-side down. Roast in the oven until the internal temperature reaches your preferred doneness. For a medium-rare lamb, this is typically around 145°F (63°C).
3. Resting: Allow the lamb to rest for at least 15 minutes before carving. This crucial step ensures that the juices redistribute, keeping the meat tender and flavorful.
4. Carving: Slice the lamb into generous portions and serve with roasted vegetables, mint sauce, or any of your prefered sides.

Elevate your dining experience with the extraordinary taste and nutritional richness of our New Zealand Grassfed Lamb Whole Leg, Bone-In Chump Off. Add it to your cart today and savor the exceptional quality that comes from the lush pastures of New Zealand and the dedication of Kiwi farmers to producing the finest free-range, grass-fed natural lamb.