leg of lamb

leg of lamb


Regular price€62,85
€41,90/kg
Tax included. Shipping calculated at checkout.
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  • leg of lamb
  • 1500g leg, vacuum packed
  • from European lamb
  • Freyberger's Plus Guarantee
  • classic lamb flavor

Our lamb leg will keep for at least 5 days after it arrives at your premises or after it is picked up, at a maximum temperature of 6°C.
For optimal storage, we recommend storing between 0 and 4 °C.

Our lamb generally comes from Germany. But we also buy European, more specifically British and Irish lamb. If the lamb does NOT come from Germany, it will be marked on the packaging.

With us you get more for your money, we promise! Because Freyberger's Plus guarantee is included with us! Most of our steaks, sausages and chickens are heavier than stated in the product description. And all of this without any additional charges, as you are used to from other shops. So you usually get more goods from us than you actually pay for!

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Tastes differ! Even with the leg of lamb

In Germany we prefer a mild, unobtrusive lamb flavor. Outside of Germany, however, a strong, sometimes even obtrusive flavor is preferred. In the Commonwealth countries, for example, a national dish is Irish stew . This stew is preferred there with strong-tasting meat, eg from the shoulder.

Even with lamb leg you can be sure

Who hasn't seen the flocks of sheep that roam across the meadows? But there's a lot more to it than that. The shepherd who roams around with his flock is doing landscape maintenance. The sheep and their lambs graze and prevent the grassland from becoming overgrown with forest. Sheep and lambs are actually outside in the wild all year round. But in our latitudes there is only one limitation: the winters are sometimes very cold. To protect the lambs from freezing to death, the animals are kept in the stable during the dark winter months. But this does not harm the quality and sustainability of the meat, such as the leg of lamb. Lamb is one of the most sustainably produced types of meat. With a high ecological value.

I want to try lamb! Where do I start?

The intensity of the lamb's taste depends on several factors. The first and most important is the age of the animals when they are slaughtered. The younger the animals, the milder the taste. The animals' diet also plays a major role in the taste of the meat. However, it is more about the complexity of the flavors than the intrusiveness. The North German salt marsh lambs or the Altmühltal Heidschnucken, for example, have probably gained their special reputation due to the feed in their geographical area.
But the way the animals are slaughtered also has a huge influence on the taste of the lamb. The animals should always have dry fur when slaughtered and should be slaughtered under very hygienic conditions. Otherwise, sweat and sebum can easily get into the carcass when the animals are broken open. This greatly intensifies the taste of the lamb.
Finally, the choice of cut is also very important for the intensity of the taste. Cuts from the rear part of the animal, such as the leg, salmon, chops , are milder in taste. The shoulder , shank or goulash from the neck are cuts with a more intense taste. The leg of lamb is also called the leg and is the finest roast cut from the whole animal.

We have prepared some recipes for you on our YouTube channel.

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