Ambassador Lamb Leg Bone-in, Chump on/Shank on

The lamb leg is a large and versatile cut taken from the hind leg of the lamb. It can be roasted whole with the bones intact for a stunning presentation and incredible flavor. The bone-in leg includes both the chump, a tender and flavorful upper portion near the sirloin, and the shank, the lower portion that becomes meltingly tender with slow cooking methods.

- 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): Very tender and juicy, with a cool red center. Ideal for those who prefer their lamb exceptionally pink. It's important to note that this temperature is not recommended for lamb leg due to potential safety concerns with bacteria at such low temperatures.

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 blush of pink in the center. Suitable for those who prefer their lamb cooked through a bit more.

Well Done (Above 63°C): Not highly recommended. Lamb leg can become dry and lose its flavor if overcooked.

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.

The Ambassador Lamb Leg Bone-in, Chump on/Shank on is a larger cut best suited for low-and-slow cooking methods that render the fat and connective tissues, resulting in a tender and flavorful roast. Here's the recommended method:

Roasting:
1. Preheat: Set your oven to 220°C (425°F) at least 30 minutes before roasting.
2. Season: Pat the lamb leg dry and season generously with your preferred choice of seasonings (salt, pepper, herbs, etc.).
3. Optional Marinating: Marinating the lamb leg for at least 6 hours in the refrigerator with a flavorful mixture (olive oil, herbs, spices, etc.) can enhance tenderness and flavor.
4. Roasting: Place the lamb leg in a roasting pan. If using a meat thermometer, insert it into the thickest part of the meat, not touching the bone. Roast for the following times, depending on desired doneness (refer to separate guide):

Important Note: Lamb leg roasts quickly, so monitor the internal temperature closely to avoid overcooking.
- 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)
Resting: Once the lamb reaches your desired internal temperature, remove it from the oven and tent it loosely with foil. Letting it rest for 20-25 minutes allows the juices to redistribute for a more flavorful and tender experience.

5. 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.

Tips:
- Consider placing the lamb leg on a bed of chopped vegetables like onions, carrots, and celery in the roasting pan. This creates a flavorful base and helps keep the lamb moist during roasting.
- You can deglaze the roasting pan with some red wine or chicken broth after removing the lamb. Reduce the mixture until slightly thickened, scraping up any browned bits for extra flavor. Serve this pan sauce on the side alongside the lamb.