Merino Lamb Bone In Legs
6 Legs (Approx. 28lb Total)
Food & Wine Magazine called Merino “supremely delicate & tender” & “the next great lamb” in their January 2014 issue.
Bone in Merino legs are a classic slow-roasting cut, but can also be cubed or cut into strips for other applications from kebabs to stir fry. Merino leg of lamb is similar to the Merino shoulder meat, but tends to be leaner.
Some people prefer bone-in legs of lamb because they feel the bone adds flavor and gives the leg a more defined shape for better presentation as a whole roast. Boneless Merino lamb legs are also available.
Merino is a premium lamb variety with meat that is fine grained, silky, succulent and marbled, without the heavy fat deposits found in conventional lamb. Its flavor is less gamy, and more elegant, with a clean palate. Because it’s leaner, it’s best cooked at slightly lower temperatures for less time.
The lamb on the American market is commodity lamb – a variety of breeds and inter-bred lamb are represented without any regard for the eating qualities of any particular breed. Merino are exceptional – they offer highly desirable meat and wool characteristics just as Black Angus cattle produce exceptional beef.
Because Merino fleece grows fine and soft – they are raised to be sheared for the New Zealand top end apparel wool industry. Their meat is exceptionally tender, fine textured and elegant – with a taste that is less intense than conventional lamb. Chefs at fine dining restaurants love it because its more delicate flavor allows them to showcase more complexity in their dishes.
Merino are a slower growing, naturally leaner breed. Because of their heavier wool, they are better suited to high altitudes than in the lowlands where conventional lamb is farmed.
Silere alpine-origin merino is not just free range, it’s open range. The merino roam huge, idyllic high-mountain range pastures in New Zealand, grazing on native herbs and tussock grasses.
Store bone-in Merino lamb legs in your freezer, then thaw them before cooking.
RECIPES & TIPS
Bone-in Merino legs can be roasted as you would other bone-in legs of lamb, as long as any searing is done at a slightly lower temperature (to account for their lower fat content). Use medium high heat instead of high heat for better results.
Merino’s less intense flavor makes it much more adaptable – it can be paired with a wider variety of sides, sauces and seasonings that conventional lamb might overpower. Traditional lamb pairings like mint, thyme, rosemary, mustard and red wine will still work, however.