Tied Lumina lamb roasting joint prepared for oven roasting, premium New Zealand lamb sold by FINE & WILD UK.

Lumina Lamb Boneless Leg

5.0

Rated 5.0 out of 5 stars

3 Reviews

£46.00

1.3kg 1.5kg 1.7kg

Variant

Lumina Lamb — 15-year breeding programme, New Zealand Finished on chicory and clover for minimum 35 days Boneless, rolled, and tied — easy to carve, cooks evenly

A boneless leg from Lumina Lamb — New Zealand's premium programme, finished on chicory and clover. Rolled and tied for an even, easy-carve roast, or untie and flatten for the barbecue. Fine micro-marbling, exceptional tenderness, and a sweet, refined flavour.

Lumina Lamb Boneless Leg

£46.00

A boneless leg of lamb from Lumina — New Zealand's premium lamb programme, developed over 15 years of selective breeding and finished for a minimum of 35 days on specially cultivated chicory and clover forage. The leg is boned out, rolled, and tied, giving you a compact roasting joint that is easy to carve and cooks evenly. It can also be untied, opened out flat, marinated, and cooked on the barbecue — one of the most versatile formats for a leg of lamb.

The leg is a leaner cut than the shoulder, with a tighter grain and a cleaner, more refined flavour. Lumina's finishing diet of chicory and clover develops the fine intramuscular micro-marbling that gives this lamb its distinctive sweetness, tenderness, and delicacy — a milder, more refined character than standard lamb, with none of the heaviness or muttony quality that can put people off.

Lumina Lamb behaves differently from regular lamb in the kitchen. It retains its shape and texture better during cooking, is less prone to shrinkage, and is more forgiving if you take it slightly further than intended. The boneless leg is an excellent Sunday roast, a centrepiece for a gathering, or — opened flat and grilled — one of the best things you can cook on a barbecue.

Lumina lambs are free-range, grass-fed year-round on New Zealand pasture, individually EID tagged for full traceability, and raised on select family farms under rigorous quality standards. Ultra rapid frozen for freshness.

Producer: Lumina Lamb, New Zealand

Ingredients: Lamb (boneless leg, rolled and tied)

Storage: Store frozen. Defrost in the refrigerator for 36–48 hours before cooking. Once defrosted, use within 2 days.

Remove the leg from the freezer and defrost in the refrigerator for 36–48 hours. Once defrosted, take it out of the fridge 30–45 minutes before cooking. Pat dry with kitchen paper. Season generously with flaky sea salt.

For a roast (rolled and tied): Preheat the oven to 200°C (fan 180°C). Place the leg in a roasting tin and roast at high heat for 20 minutes to develop colour. Reduce the temperature to 180°C (fan 160°C) and continue roasting. As a guide, allow approximately 25 minutes per 500g for medium-rare (internal temperature 55–58°C) or 30 minutes per 500g for medium (60–63°C). Use a probe thermometer — Lumina's micro-marbling means the leg stays juicy at a range of temperatures, but a probe removes all guesswork.

Rest for at least 15–20 minutes before carving. The boneless format makes carving straightforward — simply cut the string and slice across the grain into rounds.

For the barbecue (butterflied): Untie the leg, open it out flat, and trim any thick areas so the meat is a roughly even thickness. Marinate if you wish — olive oil, garlic, lemon, rosemary, and a pinch of chilli works well, as does a Middle Eastern-influenced paste of cumin, coriander, yoghurt, and lemon. Cook over medium-high heat on the barbecue, turning once, for approximately 20–30 minutes depending on thickness. The uneven shape means you will get a range of doneness across the leg — well done at the thinner edges, pink in the thicker centre — which works well when slicing for a group.

Rest for 10–15 minutes, then slice against the grain.

Lumina lamb has a sweet, delicate character that pairs well with both robust and gentle accompaniments. For a roast: roasted root vegetables, dauphinoise potatoes, braised greens, redcurrant jelly, or a simple pan gravy. For a barbecue: flatbreads, hummus, tabbouleh, pickled red onions, and a tahini or yoghurt dressing.

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Description

A boneless leg of lamb from Lumina — New Zealand's premium lamb programme, developed over 15 years of selective breeding and finished for a minimum of 35 days on specially cultivated chicory and clover forage. The leg is boned out, rolled, and tied, giving you a compact roasting joint that is easy to carve and cooks evenly. It can also be untied, opened out flat, marinated, and cooked on the barbecue — one of the most versatile formats for a leg of lamb.

The leg is a leaner cut than the shoulder, with a tighter grain and a cleaner, more refined flavour. Lumina's finishing diet of chicory and clover develops the fine intramuscular micro-marbling that gives this lamb its distinctive sweetness, tenderness, and delicacy — a milder, more refined character than standard lamb, with none of the heaviness or muttony quality that can put people off.

Lumina Lamb behaves differently from regular lamb in the kitchen. It retains its shape and texture better during cooking, is less prone to shrinkage, and is more forgiving if you take it slightly further than intended. The boneless leg is an excellent Sunday roast, a centrepiece for a gathering, or — opened flat and grilled — one of the best things you can cook on a barbecue.

Lumina lambs are free-range, grass-fed year-round on New Zealand pasture, individually EID tagged for full traceability, and raised on select family farms under rigorous quality standards. Ultra rapid frozen for freshness.

Producer: Lumina Lamb, New Zealand

Ingredients: Lamb (boneless leg, rolled and tied)

Storage: Store frozen. Defrost in the refrigerator for 36–48 hours before cooking. Once defrosted, use within 2 days.

Preparation / Cooking

Remove the leg from the freezer and defrost in the refrigerator for 36–48 hours. Once defrosted, take it out of the fridge 30–45 minutes before cooking. Pat dry with kitchen paper. Season generously with flaky sea salt.

For a roast (rolled and tied): Preheat the oven to 200°C (fan 180°C). Place the leg in a roasting tin and roast at high heat for 20 minutes to develop colour. Reduce the temperature to 180°C (fan 160°C) and continue roasting. As a guide, allow approximately 25 minutes per 500g for medium-rare (internal temperature 55–58°C) or 30 minutes per 500g for medium (60–63°C). Use a probe thermometer — Lumina's micro-marbling means the leg stays juicy at a range of temperatures, but a probe removes all guesswork.

Rest for at least 15–20 minutes before carving. The boneless format makes carving straightforward — simply cut the string and slice across the grain into rounds.

For the barbecue (butterflied): Untie the leg, open it out flat, and trim any thick areas so the meat is a roughly even thickness. Marinate if you wish — olive oil, garlic, lemon, rosemary, and a pinch of chilli works well, as does a Middle Eastern-influenced paste of cumin, coriander, yoghurt, and lemon. Cook over medium-high heat on the barbecue, turning once, for approximately 20–30 minutes depending on thickness. The uneven shape means you will get a range of doneness across the leg — well done at the thinner edges, pink in the thicker centre — which works well when slicing for a group.

Rest for 10–15 minutes, then slice against the grain.

Lumina lamb has a sweet, delicate character that pairs well with both robust and gentle accompaniments. For a roast: roasted root vegetables, dauphinoise potatoes, braised greens, redcurrant jelly, or a simple pan gravy. For a barbecue: flatbreads, hummus, tabbouleh, pickled red onions, and a tahini or yoghurt dressing.

Delivery

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

5.0

Rated 5.0 out of 5 stars

Based on 3 reviews

Total 5 star reviews: 3

Total 4 star reviews: 0

Total 3 star reviews: 0

Total 2 star reviews: 0

Total 1 star reviews: 0

3 reviews

Sort

Martin Y.
Verified Buyer
I recommend this product
Rated 5 out of 5 stars
1 year ago
5 Stars
quite simply the best piece of lamb I have ever eaten
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Tallis L.
Verified Buyer
I recommend this product
Rated 5 out of 5 stars
3 years ago
Great quality, highly recommended.
Great quality, highly recommended.
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Anthony D.
Verified Buyer
I recommend this product
Rated 5 out of 5 stars
3 years ago
Perfect Christmas Roast
This year we decided we didn't want to spend countless hours basting a turkey just to try and keep a moist meat with little flavour. We opted to go for Lamb leg as its the not a meat we eat too often but always enjoy when we do. The meat was tender, juicy and absolutely full of flavour and the roasting juices made a perfect gravy, will definitely be getting another joint in the future.
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