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Lamb Leg (bone in)

990 PHP / kg
₱ 2450

Raised in ideal conditions in the great outdoors, this imported bone-in lamb leg (gigot d'agneau) from New Zealand is big, juicy, and tender. Best served slow-cooked with rosemary, garlic, butter, and gravy at celebrations or special occasions with family and friends.

Oven (170°C): Cook the room-temperature lamb leg for 4.5 hours, elevated on a bed of rosemary and garlic with beef broth and olive oil, all in a baking dish wrapped in foil.

Oven (220°C): Cook the room-temperature lamb leg for 20 minutes, elevated on a bed of rosemary and garlic with beef broth and olive oil. Cook for an additional 1-1.5 hours at 180°C. The internal temperature immediately after removing the leg from the oven should be 55-60°C for medium rare, or 60–66°C for medium. Cover in foil and allow to rest for 20-30 minutes.

Frozen lamb leg

Average Nutritional Values (serving size 100g) Per 100 g
Calories 206  
Total Fat 15 g 23%
Saturated Fat 5.9 g 30%
Cholesterol 0.067 g 22%
Total Carbohydrates 0.1 g 0%
Dietary Fiber 0 g 0%
Sugars 0 g  
Protein 19 g  
Salt 0.059 g 3% 
Vitamin A 1%
Vitamin B12 24%
Calcium 1%
Iron 8%
Niacin 23%

Percent values are based on a 2000 calorie diet. 

New Zealand/Australia

24 hours in the refrigerator, in a suitable dish.

3 days in the chiller of the refrigerator.

In the freezer at -18 ° C until the date indicated on the packaging.

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Product reviews for Lamb Leg (bone in)

3/9/2018 10:42 PM
We got this leg about 3 weeks ago and well wow it was just fantastic, lasted a few days also and there was so much meat on it, can't wait to order again.
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10/13/2017 2:28 PM
Excellent for a succulent dish, something new
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