When you want to elevate any occasion, our Boneless Lamb Leg Roast and Lamb Frenched Rack are perfect choices. Sourced from 100% grass-fed, pasture-raised lamb, naturally raised by passionate farmers on New Zealand’s lush green pastures, these premium cuts deliver world-renowned flavor and quality. Net Carbon Zero certified*, with no added hormones or antibiotics ever, and no feedlots, this is lamb you can feel good about serving.
Boneless Lamb Leg Roast: A Holiday Favorite
A sweet and tender classic, the Boneless Lamb Leg Roast is rolled and netted for even, speedy cooking and effortless carving. Its rich, subtly sweet flavor makes it a perfect choice for a relaxed roast or feeding a crowd - perfect for the holiday season!
How to Prep Boneless Lamb Leg Roast
• Bloom the meat: Remove from packaging and let the leg roast rest outside the fridge for 20–30 minutes before cooking to bring it to room temperature. This ensures even cooking.
• Pat dry: Blot the surface with a paper towel for better browning.
• Season generously: Rub with olive oil, salt, cracked pepper, garlic, and chopped herbs like rosemary or thyme.
• Optional marinade: For a different flavor profile, you could let the meat marinate overnight in lemon juice, garlic, olive oil, and oregano.
How to Cook Boneless Lamb Leg Roast - Oven-Roasted Method
• Preheat oven to 375°F and place the lamb in a roasting dish.
• Transfer to the oven and roast for 60-80 minutes, or until it reaches an internal temperature of 135-145°F for medium.
• Rest for 15 minutes before slicing and serving.
• Serving suggestion: Pair with roast potatoes, seasonal greens, and a simple red wine glaze, or go fresh with couscous and grilled vegetables for something a little more unique.
Lamb Frenched Rack: Elegant & Flavorful
With its exposed rib bones and precise trim, the Lamb Frenched Rack is an impressive cut that elevates any table. Renowned for its melt-in-your-mouth tenderness, the cut delivers a subtly sweet, refined flavor that’s beautifully balanced and consistently delicious. It’s ideal for searing, roasting, or even cooking on the grill. Each pack contains 2 racks, each with 8 ribs.
How to Prep Lamb Frenched Rack
• Bloom the meat: Similarly to the Boneless Leg Roast, remove from packaging and leave the rack to rest outside the fridge for 20–30 minutes before cooking to bring it to room temperature. This ensures even cooking.
• Dry it off: Patting the rack dry with a paper towel helps form a rich, flavorful, golden crust when seared.
• Simple seasonings are key: Olive oil, flaky salt, and black pepper are all you need to enhance the lamb’s natural flavor and let it shine.
• Add a crust (optional): Try a herb and mustard crust, or dukkah for a modern twist.
How to cook Lamb Frenched Rack - Sear/Roast Method
• Preheat oven to 400°F.
• Sear lamb rack fat-side down in a hot pan for 2-3 minutes per side - this helps to create a seal and trap in moisture.
• Transfer to an oven dish and roast for 10-15 minutes. The internal temperature should reach 130-135°F for medium-rare.
• Crucial: Rest for 10 minutes before slicing between the bones - this allows the meat to cook evenly and hold onto its juice.
• Serving suggestion: this cut goes well with creamy mashed potatoes, balsamic-glazed vegetables, or a beetroot salad. Add a red wine reduction or a minty chimichurri to finish.
Shop Premium Lamb Cuts for the Holidays
No matter the occasion, cooking great lamb comes down to a few simple steps: high-quality meat, thoughtful prep, and a good rest before slicing.
With these tips and our premium Lamb Boneless Leg Roast and Lamb Frenched Rack cuts, you’ll be plating up perfection in no time.
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