Except for a six-hour recipe in Patricia Mills' Bistro Cookbook and a dinner at the Nashville Nighttime Farmers market where Chef Jeremy Barlow cooked the best leg of lamb on the planet, the consensus is "don't overcook." Rare to medium is good, but the sky's the limit with the right recipe and techniques. These legs are rolled and tied with twine, making them so versatile. Leave it tied and stuff it with herbs, cheese, butter, whatever comes to mind. You can also cut the strings and go rogue. It becomes a nice flat piece of lamb that can be marinated and grilled or cut into bite-sized pieces for wraps or kebabs.  

Our boneless leg of lamb is butterflied, rolled, and tied. They range in size from 3 - 6 pounds. $14.00lb Please specify in your notes.