Leg of Lamb Bone-In
PhP 690.00 / kg
Imported bone-in lamb leg (gigot d'agneau). The whole leg of lamb best roasted or cooked Mediterranean-Style. Usually served on Easter or roast on any Sunday lunch. Great dish for a feast, any holiday celebration or a special occasion.
It usually goes with rosemary, garlic, butter and gets even tender with lower temperature.
Lamb meat provides a very good amount of quality protein and several amino acids, which help in the growth of muscles and the body and its maintenance.
It is richer in Iron than what is provided by white meat, very important in the formation of red blood cells.
An excellent source of vitamin B12, 24% of the daily need can be acquired for every 100 g of the meat. This vitamin is essential in brain function and blood formation. Rich source of Niacin (vitamin B3) as well, which is important for a variety of body functions.
This meat can provide a descent amount of the minerals Phosphorus 18% and Zinc 19% of the daily value. The former being essential in the growth and maintenance of the body and the latter helping to boost the immune system.
It has also a good content of fat that can be easily trimmed, especially for those who need to take special attention to fat consumption. The key is moderation. Nevertheless, the meat also contains omega-3 essential fatty acids which are, on the other hand, good for the health.
A little trivia here:
The roasted leg of lamb is said to be the national dish in Australia.
Covering the leg of lamb with butter and filling it with rosemary sprigs through an incision in the leg, then sprinkle with rosemary leaves, roasting for two hours at 356 °F make a classic serving of this succulent dish with the addition of some roasted potato and carrots and green veggies, mix in gravy as sauce.
Delivered frozen, vacuum packed individually
Weight : 2.7 - 3.0 kg per piece
Leg of Lamb in Red Wine
1 Lamb Leg bone-in
1/2 cup dry red wine
4 cloves garlic
2 tbsp tarragon herbs
Salt and black pepper
Through a mortar and pestle, pound garlic and sprinkle with salt.
Mash and add the tarragon herbs and black pepper until it makes a paste.
Rub paste over the lamb and let sit for 35 minutes.
Preheat oven to 350° F.
Put lamb in middle of oven and roast until cooked for 1.5 to 2 hours.
Bring out from the oven and let sit.
In a pan, bring red wine to a boil over moderate high heat while stirring constantly.
Season with salt and pepper.
Pour the juice over the lamb.
Serve and enjoy!