Leg of lamb from Zeeuws Texel



Hendrik's father, Raymond, already purchased lamb from the great-grandfather of our loyal suppliers. They still select for us the finest milk lamb grown in Zeeland, a slightly larger breed and lightly topped with fat.

We cut the legs at 0.6kg and 1.2kg


Season the leg of lamb with salt and pepper.
Place the piece of lamb in the pan and sear it with butter, rosemary, thyme and garlic, baste occasionally.
When the lamb is nicely browned, place it in a baking dish with additional butter again. Reuse the rosemary, thyme and crushed garlic and place under tinfoil.
Put the leg of lamb into the oven (see table for baking times). Baste every 4 to 5 minutes.
Then take out and let rest under tinfoil for 10 min.


Baking method

Number of minutes per kg of meat

At ...°C

Rare (boneless)

30 - 35 min


Rare (on the bone)

40 - 45 min


Well done (boneless)

45 - 50 min


Well done (on the bone)

55 - 60 min


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