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Lamb - Leg of Lamb - Boneless

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$42.00
Lamb - Leg of Lamb - Boneless
Lamb - Leg of Lamb - Boneless

Home / Shop / Grass Fed Lamb

Lamb - Leg of Lamb - Boneless

$42.00
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.
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42.000
12 Left in Stock
Categories: Lamb, Meat
Manufacturer: River Cottage Farm
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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.

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