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Vendor: Onlinemeatshop

Fresh Halal British Boneless Lamb Leg - Red Tractor Approved

£9.89
£9.89
Fresh Halal British Boneless Lamb Leg - Red Tractor Approved
Fresh Halal British Boneless Lamb Leg - Red Tractor Approved

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  • Description
  • Serving Guide
  • Storage Handling
  • Nutritional Info
  • Recipe Ideas
  • Dishes
  • Product FAQs

This boneless lamb leg is deboned leg meat, Certified Halal, cut to order into steaks, dice, chunks, strips and mince across 500g-4kg packs rather than sold as a single joint. Every animal is slaughtered by the non-stunned method. Lean and fine-grained, it suits fast pan-searing, slow braises, kofta and curries alike.

How This Leg Is Cut, Prepped and Packed

Order it butchered to your spec, never left as one joint.

  • Steaks: 225-250g or 450-500g
  • Galbi min steak: 1cm cut
  • Diced: 10-15g, 25-30g or 50-60g
  • Chunks: 160-180g
  • Strips: 20-30g or 50-60g
  • Mince

Pick Fat-On or Fat-Off, in 500g, 1kg, 2kg or 4kg packs.

Cooking Boneless Lamb Leg

Diced leg braises down well for a curry base, and the mince turns into spiced kofta - shaped onto skewers and grilled for 10-12 minutes, turning until browned. Sear steaks hot for 2-3 minutes a side, then rest for five before slicing. Defrost frozen packs in the fridge for around 12 hours before cooking.

Butcher's tip: pat diced or strip cuts dry before searing so they brown instead of steaming.

Is This the Same as a Bone-In Whole Leg?

No. A bone-in whole leg gets roasted and carved at the table; this leg comes already boned out and cut into ready portions - steaks, diced, chunks, strips or mince. There's no bone to carve around: just pick the format your dish needs, in packs from 500g to 4kg.

Halal Sourcing and Standards

Every animal is slaughtered by the non-stunned method, Antibiotic-free and Growth hormone-free. This leg comes from 100% British lamb.

This boneless leg comes in 500g, 1kg, 2kg or 4kg packs, so size to the meal rather than guess: reach for the 500g pack on a quick weeknight, and step up to the 4kg for a bigger gathering or a batch-cooking session.

Give frozen packs around 12 hours in the fridge to defrost fully before you cook. Once thawed, keep it refrigerated, use it promptly and don't refreeze.

Typical values per 100 g (raw):

Energy134 kcal
Protein20.29 g
Fat5.25 g

Basis: a composite of trimmed lamb retail cuts, lean only. Reference: USDA FoodData Central, "Lamb, composite of trimmed retail cuts, separable lean only, trimmed to 1/4" fat, choice, raw" (FDC 174307).

Lamb kofta: work warm spices through the mince, shape it onto skewers and grill for 10-12 minutes, turning until charred at the edges.

Slow lamb curry: brown the 25-30g diced leg first, then let it simmer in a spiced sauce until fork-tender.

Pan-seared steaks: get the pan hot, sear the 225-250g steaks for 2-3 minutes a side, then rest before slicing.

Kofta is the classic use for this boneless lamb leg, though it earns its place in keema curry, lamb tikka skewers cut from the diced leg, slow-cooked lamb karahi, or simply grilled as steaks with a squeeze of lemon.

How do I know the steaks are cooked through?

Sear the 225-250g or 450-500g steaks for 2-3 minutes a side, then check the centre - no pink left, and the juices should run clear.

How do I tell when diced or chunked lamb is ready in a curry or stew?

Give the 25-30g diced pieces or 160-180g chunks a slow simmer; they're done once they pull apart easily with a fork.

How do I know lamb kofta made from this mince is fully cooked?

Look for kofta that's firm to the touch and browned all over, with no pink at the centre, after around 10-12 minutes under a hot grill.

Does this boneless leg come as a whole joint I can check with a thermometer?

No - it's sold as steaks, diced, chunks, strips and mince rather than a single joint, so judge doneness by cut, as above, rather than by carving one whole piece.

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