This versatile cut is prime for grilling, roasting, or cutting up into stew or kabobs. Our leg of lamb is tenderly and expertly deboned, rolled, and tied into a neat little package that only needs your imagination to complete the magic. I have stuffed leg of lamb with untold varieties and amounts of herbs, spices, and cheeses. My favorite way to cook this delicious cut is to lay the leg lovingly on a bed of rosemary and stuff it with 40 cloves of garlic and a dusting of salt and pepper. I also like to use carrots, onions, lemons, and garlic to enhance the dish.

Our stew meat is cut from the shoulder to ensure consistency in cooking times and tenderness. $13.50 lb packages are approximately 1 lb each.

Cut from the bottom portion of the leg I have seen this cut of lamb cooked from the simplest to the most elaborate and the final product is always the same, fork tender and with flavor to die for.