Lamb

The tunnel boned lamb leg is a very tender, versatile cut, it can be slow oven roasted, great for the barbeque or spit roasting. With no bone it is easy to carve and can serve many people. The leg can also be easily butterflied for quicker oven roasting or barbequeing. Delicious hot or cold.

1st Class
Boneless lamb leg

Boneless lamb leg

1st Class Lamb is NZ's premium free range lamb. Raised and processed primarily for the export market it is sort after and supplied to high-end restaurants throughout NZ. It is aged for ultimate flavour and tenderness. Each pack contains one succulent lamb leg which has been tunnel boned. Lamb leg is a very tasty, tender cut perfect for slow roasting or on the barbeque with the bone removed it is great for spit roasting and easy to carve too.

$42.00
$39.00  1.2 kg - 1.6 kg
 
This price includes GST
Excludes delivery
Guide to Meat

The best cooking technique for Eye Fillet Steak

Choose either AngusPure or Wakanui Blue eye fillet. Take the steak out of the fridge for 20 minutes before cooking to let it reach room temperature. Oil the steak, but not the pan and then season accordingly. We especially recommend Sale Alla Erbe (sea salt with herbs - recommended by Simon Gault) available from our pantry range. Heat the pan to a very high heat, and then cook steaks 3 minutes each side for rare, or 4.5 minutes each side for medium. Once you have finished cooking, rest the meat on a plate or loosely cover with tin foil for five minutes before serving. Letting the meat stand is a very important aspect and the secret to a delicious steak, it also ensures a consistent cook through, and ultimate tenderness.
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