Here at The Deli Society, we have a three great cuts of lamb that are perfect for a range of occasions. Lamb is an incredibly versatile and flavourful meat with each cut having its own unique characteristics and ideal cooking methods.  

All our lamb is all grass-fed and free range with high animal welfare standards. In this comprehensive guide, we will delve into the lamb cuts we offer, exploring each one and discovering the ideal cooking methods to bring the best in flavour and tenderness.  
Grass-Fed Leg of Lamb  
Our award-winning grass-fed leg of lamb has a good strong flavour and is the ideal meal for occasions and larger group meals. It’s great when roasted whole and on the bone. It’s also a lean muscle so care should be taken when cooking to not overcook it, ensuring it doesn’t come out dry. 

Texture  
The texture of lamb legs can vary depending on how its cooked and the part of the leg you’re using. Generally, lamb leg is known for being a tender and flavourful cut of meat.  

How to Cook  
When cooking a lamb leg, it’s important to consider the desired level of doneness to meet personal preferences. Overcooking will lead to a drier texture; we highly recommend monitoring the internal temperatrue with a meat thermometer. Marinating beforehand will additionally enhance the flavours and contribute to a more tender result. Whether roasting, grilling, or slow-cooking, lamb leg offers a lovely texture that is highly flavourful. Follow this guide for specific cooking methods and internal temperatures.  

Iconic Dishes  
A roast or grilled leg of lamb is often the main event in a meal and it's a large cut of meat that can be shared amongst a group of people. It’s also a favourite when used in Greek-style lamb gyros, Lamb kebabs, and lamb curries. These dishes showcase the versatility of a leg of lamb, allowing it to be transformed into a variety of culinary options.  
Grass-Fed Half a Leg of Lamb  
Our grass-fed rack of lamb is a great option when looking for the flavours of the leg of lamb but don’t need the full size.  

Texture 
The half leg of lamb is known as having a tender and succulent texture. The meat is lean with a mild flavour, this makes its seasoning and pairing options abundant. The texture can vary based on chosen cooking method, but generally, its often juicy and flavourful.  
We recommend the following internal temperatures for half legs of lamb: 
  • Rare 60°C. 
  • Medium rare 60–65°C. 
  • Medium 65–70°C. 
  • Medium well done 70°C. 
  • Well done 75°C. 

Roasting: 
  • Texture: Tender with a slightly crispy exterior. 
  • Method: Roasting a half leg of lamb in the oven at a high temperature result in a deliciously browned crust while keeping the interior moist and flavourful. 
  • Tips: Marinate the lamb beforehand for enhanced flavour and consider using herbs like rosemary and garlic. 
 
Grilling/Barbecuing: 
  • Texture: Smoky and slightly firmer compared to roasting. 
  • Method: Grilling over an open flame or on a barbecue imparts a smoky flavour to the lamb. It's important to monitor the temperature to achieve a juicy and perfectly cooked interior. 
  • Tips: Use a flavourful marinade and let the lamb rest after grilling to allow the juices to redistribute. 
 
Braising: 
  • Texture: Incredibly tender and moist. 
  • Method: Slow-cook the half leg of lamb in liquid, such as broth or wine, at a low temperature. This breaks down collagen, resulting in a melt-in-your-mouth texture. 
  • Tips: Add aromatic vegetables and herbs to the braising liquid for added flavour. 
 
Slow Cooking: 

  • Texture: Very tender and easily shredable. 
  • Method: Cooking the lamb leg in a slow cooker at a low, consistent temperature for an extended period ensures tenderness. It's great for dishes like pulled lamb or stews. 
  • Tips: Include a flavourful broth or sauce in the slow cooker for added moisture and taste. 
 
Searing and Oven-Finishing: 
  • Texture: Juicy with a well-browned exterior. 

Iconic Dishes 
Like a full leg of lamb, this is often a meat eaten on festive occasions flavoured simply roasted with a marinade of garlic, rosemary, and other herbs. For more every day eating the half leg of lamb id great barbecued for an outdoor gathering. Additionally, it can be slow cooked for a lamb curry.  
Grass-Fed Rack of Lamb (7 Bone) 
Our grass-fed rack of lamb is a premium cut with a tender and juicy flavour profile. Its flavour shines through with simple preparation, a versatile cut that can be used in a number of different ways. 

Texture  
The rack of lamb is known for its distinct flavour, leaner profile, and tender texture. The meat tends to be slightly less fatty than conventionally raised lamb, offering a clean and robust almost earthy taste. Using the proper cooking methods and preparation are important for preserving the natural tenderness of this high-quality cut.  
How to Cook 
We recommend the following internal temperatures for a rack of lamb:  
  • Rare 60°C. 
  • Medium rare 60–65°C. 
  • Medium 65–70°C. 
  • Medium well done 70°C. 
  • Well done 75°C. 
 
Roasting: 
  • Texture: Tender and juicy with a well-browned exterior. 
  • Method: Roasting is a classic technique for rack of lamb. High heat helps develop a flavorful crust, while the interior remains moist and succulent. 
  • Tips: Season the lamb with herbs like rosemary and thyme. Sear the rack before roasting for an extra layer of flavor. 
 
Grilling/Barbecuing: 
  • Texture: Smoky, with a slightly firmer exterior. 
  • Method: Grilling a grass-fed rack of lamb imparts a smoky flavor. Keep an eye on the temperature to ensure the meat remains juicy. 
  • Tips: Marinate the lamb in a mixture of olive oil, garlic, and herbs before grilling. 
 
Pan-Searing and Oven-Finishing: 
  • Texture: Juicy with a well-seared crust. 
  • Method: Searing the rack in a hot pan before finishing it in the oven ensures a flavorful exterior while maintaining tenderness inside. 
  • Tips: Use a high smoke-point oil for searing and let the lamb rest before slicing. 
 
  • Herb Crust or Dijon Mustard Coating: 
  • Texture: Juicy with a flavorful crust. 
  • Method: Apply a coating of Dijon mustard or a mixture of herbs, breadcrumbs, and olive oil to create a savory crust during roasting. 
  • Tips: Choose herbs like rosemary, thyme, and parsley for a delightful herb crust. 

Iconic Dishes 
A rack of lamb is great enjoyed with simple seasonings and side dishes. Marinated with rosemary and garlic or mustard and herb crusted are great ways to enhance the already unique flavour of this cut. It can also be cut into individual chops then grill to make lamb lollipops.  
Conclusion 
Grass-fed lamb is a premium cut that shines with simple yet flavourful preparations. By respecting the natural tenderness and complimenting it with thoughtful seasonings, you can create iconic dishes that celebrate the unique flavours of this high-quality meat. 

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