As a centerpiece for a truly impressive feast - no matter the occasion - our New Zealand Boneless Leg of Lamb is truly incomparable. This robust 3.5-lb. portion of premium leg of lamb could only be brought to you the master butchers at Omaha Steaks. Meaty, complex-yet-familiar flavor is the hallmark of perfect lamb, and that's exactly what you'll find here. Each Boneless leg of lamb is reared in the rolling grasslands of New Zealand, where it's humanely pasture-raised and sustained on eco-friendly native grasses, like rye, clover, and alfalfa. This guarantees you get a well-marbled portion of lamb that's remarkably lean, while also boasting the fine succulence, uniquely subtle earthy flavor, and tender texture characteristic of top-quality, responsibly sourced lamb. And thanks to the care undertaken by our master butchers, who hand-trim each and every leg of lamb with the utmost precision, the flavor of this lamb is second to none. Our careful knife-work only amplifies the meat's natural high quality and creates an exceptionally lean product. Meticulous trimming means unadulterated delicious lamb flavor and even cooking. Our expertise combined with our signature flash-freezing process allows you to experience the thrill of preparing and enjoying this unique roast at it's very best, right from the comfort of your own kitchen. Its excellence is sure to be the talk of your table whenever you choose to prepare this one-of-a-kind delicacy. High in protein while naturally low in both fat and cholesterol, this well-marbled, luscious, and highly coveted leg of lamb is the perfect way to add variety to special occasions or your weekly menu. Don't wait to try it!
Thaw roast completely in Refrigerator.
Oven: Preheat oven to 350°F. Rub lamb roast with oil and season thawed roast with Kosher Salt and cracked pepper or with one of the Omaha Steaks Seasoning blends. Place roast on an elevated wire roasting rack in a roasting pan with fat side up. Cook uncovered for 1 hour and 30 minutes to 1 hour and 45 minutes for a rare to medium rare roast. For a medium to medium well roast cook 2 hours. Remove from oven and let rest for 10-15 minutes before cutting away netting, slicing and serving.
Sear and Slow Roast: Preheat oven to 250°F. Rub lamb roast with oil and season thawed roast on all sides with Kosher Salt and cracked pepper or with one of the Omaha Steaks Seasoning blends. Heat 3T. of cooking oil in a large nonstick sauté pan over high heat. Carefully place roast in pan to brown for about 2-3 minutes on all sides. Place roast on an elevated wire roasting rack in a roasting pan with fat side up. Cook for 2 hours 15 minutes to 2 hours and 30 minutes for a rare to medium rare roast. For a medium to medium well roast cook 2 hours 45 minutes to 3 hours and 20 minutes to 3 hours. Remove from oven and let rest for 10-15 minutes before cutting away netting slicing and serving.