Ambassador Lamb Leg Boneless Chump on, Netted

Ambassador Lamb Leg Boneless Chump On, Netted is a versatile cut of meat from the lamb's hind leg. Specifically, the "chump" refers to the tender and lean portion located at the top of the leg, near the sirloin. It comes boneless for easy carving and preparation, and the netting helps it retain a uniform shape during cooking. This cut is perfect for roasting whole, slicing into steaks, or breaking down into smaller portions for various recipes.

- Grass-fed
- No added hormones
- No antibiotics
- Clean diet
- 6 to 10 month old lamb
- Paddock raised and finished
- Animal welfare and sustainable
- HALAL Certified
- Serves 2 to 3 persons
- Contains 7 to 8 ribs

Ambassador Premium Lamb is sourced from the finest lamb-producing regions renowned for their lush, green pastures and sustainable farming practices, each 6 to 10 month old lamb is meticulously selected from dedicated farmers who prioritize raising prime cuts. This commitment to excellence translates to the finest eating experience available - flavorful, tender lamb that elevates any dish.

Rare (48-52°C): Incredibly tender and juicy, with a cool red center. Ideal for those who prefer their lamb very pink.

Medium-Rare (54-57°C - Recommended): Most popular option. Offers a perfect balance of tenderness, juiciness, and a hint of pink in the center. Perfect for most palates.

Medium (60-63°C): Meat becomes slightly firmer with a light pink center. Suitable for those who prefer lamb cooked through a bit more.

Well Done (Above 63°C): Not highly recommended for Lamb Rack due to its naturally lean nature. Overcooking can dry out the meat and compromise its tenderness and flavor.

Our Lamb Leg is vacuum-packed, extending its shelf life by 50%. Each rack is individually vacuum-packed for convenient storage.

Chiller 0°C to 4°C: 3 to 5 days
Freezer below 0ºC: Up to 12 months - though it's unlikely to remain there for so long!

How to Handle and Thaw: For optimal results, thaw the beef in the refrigerator for upto 48 hours, preserving its natural juices for exceptional flavor.

Important Note: Lamb leg roasts quickly, so close monitoring is crucial to avoid overcooking.

This cut is ideal for roasting due to its size and the even cooking it allows. Here's a breakdown of the steps:

1. Preheat the oven: Aim for 220°C (425°F) at least 30 minutes before roasting.
2. Prepare the lamb: Pat the lamb leg dry with paper towels.
3. Seasoning: Apply your preferred seasonings directly to the lamb. Popular options include salt, pepper, herb blends, or garlic. Marinating for extra flavor and tenderness is optional (at least 6 hours in the refrigerator).
4. Roasting: Place the lamb leg in a roasting pan. Use a meat thermometer to monitor internal temperature (not touching the bone). Roast according to desired doneness:
- Medium-Rare (recommended): 1-1.25 hours per kg (internal temperature of 54-57°C)
- Medium: 1.25-1.5 hours per kg (internal temperature of 60-63°C)

5. Resting: After reaching the desired temperature, remove the lamb from the oven and tent it with foil for 20-25 minutes. This allows the juices to be redistributed for a more flavorful and tender experience.
6. Carving and Serving: Carve the lamb leg into thin slices against the grain. Enjoy it with your favorite sides and consider using pan drippings for a simple sauce.