Grass-Fed Lamb from New Zealand
Grass-Fed Bone-In Lamb Legs
6 individually vacuum sealed legs, approximately 4-5 lbs. each (about 28 lbs.)
Bone-in leg of lamb is highly prized as a hearty, delicious roasting cut that’s cooked on the bone and then carved for serving. The meat can also be cubed or cut into strips for a wide variety of other dishes, ranging from kebabs to stir fry.
These lamb legs are held to higher butchery and weight-ranging standards than others on the market – ensuring you get the same size & level of quality every time.
All cuts in the Ovation Chef Ready Lamb program are hand selected for top quality; immaculately trimmed for 100% yields (no trimming required before you cook them) and top notch presentation; and then weighed, piece by piece, to ensure exact adherence to advertised weight ranges.
It is common in other programs to weigh multi-piece packs and average the weight out for ranging purposes. This means it is possible for large & small cuts to meet the weight range while being individually off specifications. Ovation’s Chef Ready process ensures that every piece is consistently the right size.
Ovation lamb is 100% grass-fed & pasture raised free range in New Zealand. No hormone or antibiotic growth promotants are ever used, and GMO seeds are illegal in New Zealand. All cuts in this program are aged for 96 hours before blast freezing – longer than other lamb programs – in order to bring the lamb to the pinnacle of tenderness & flavor.
Grass-fed lamb is lower in saturated fat and higher in healthy vitamins, omega-3 fatty acids, and conjugated linoleic acid (CLA) than grain-fed lamb.
Store Ovation Chef Ready lamb legs in your freezer until you’re ready to use them, then thaw as many as you need.
RECIPES & TIPS
Leg of lamb is traditionally roasted whole & on the bone for carving as a fancy roast. However, it is also excellent cubed or cut into strips for use in kebabs, stir fry, and more.
Lamb pairs well with flavors like garlic, citrus (orange, lemon or preserved lemons), thyme, olives, onions, rosemary, cumin, spinach, curry spices, peas and/or mint.
Recommended Cooking Temps:
Rare - 120°F
Medium Rare - 130°F
Medium - 140°F
Medium Well - 150°F
Well Done - 160°F and above
The UDS recommends a safe eating temperature of 145°F.