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This roast is the quintessential lamb roast that is almost impossible to mess up. I cook it like all things roasted in the oven, 15 minutes on 450-500 F, and then lower the heat depending on how much time I have to cook the roast. If we're eating in a couple of hours, I'll turn it down to 350F, but if I have the luxury of 3-4 hours, then down it goes to 275F, and it is just falling apart by the time I serve it up. $13.50lb.