Leg of lamb
Succulent leg of lamb – The exquisite centerpiece for festive occasions & tagines
The leg of lamb is the epitome of festive indulgence and hospitality. As one of the meatiest and highest-quality cuts of lamb, it offers a perfect combination of lean muscle and fine marbling, ensuring unparalleled juiciness when cooked. Whether roasted whole in the oven or melted in a tagine, the leg of lamb is the first choice for anyone wanting to impress their guests.
Why our leg of lamb is the best choice:
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100% Halal certified: We guarantee complete compliance with Halal regulations. Every leg of meat comes from ritual slaughter, where animal welfare and religious purity are top priorities.
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Premium quality from young lamb: We focus on meat from young lambs. The result is a light meat color, an extremely tender texture, and a mild, refined taste without the strong flavor of older animals.
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Versatile & Generous: The leg of lamb offers plenty of meat for the whole family. It can be cooked whole, but also cut into perfect cubes for premium goulash or kebabs.
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Freshness promise: Our lamb shanks are prepared fresh from slaughter and delivered securely vacuum-packed to ensure that the full aroma and juiciness arrive at your door.
Product details at a glance:
| Characteristic | Details |
| cut | Whole leg of lamb (with bone for full flavor) |
| Condition | Fresh, vacuum-packed |
| type of meat | 100% lamb (Halal) |
| preparation | braising, roasting (oven) or low-temperature cooking |
| storage | Store at max. +4°C |
Inspiration from the kitchen
The leg of lamb is the basis for the most famous dishes of the oriental world:
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Moroccan Mechoui: The leg is rubbed with a mixture of butter, garlic, saffron and cumin and cooked in the oven for hours until the meat falls apart like butter.
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Sunday roast with herbs: studded with fresh rosemary, thyme and plenty of garlic, and roasted pink in the oven on a bed of root vegetables.
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Elegant tagine: Cut into large pieces, the leg is perfect for a tagine with dried plums, almonds and a honey-cinnamon sauce.
Our preparation tip: If you're roasting the leg whole, be sure to leave the bone in! It acts as a heat conductor, ensuring the meat cooks evenly from the inside out and remains juicy. For best results, we recommend an internal temperature of approximately 60–65°C for a pink result (medium) or over 75°C for melt-in-your-mouth tender braised meat.
Important note regarding the illustration
Natural product: Each leg of lamb is a natural product and varies in shape and weight within the ordered weight category. The product images serve as serving suggestions and inspiration for your festive table. The delivered goods are freshly vacuum-packed and meet our strict Halal quality standards.
