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Leg of Lamb - Boneless
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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 general consensus is "don't over cook". Rare to medium is good but with the right recipe and techniques the sky's the limit. These legs are rolled and tied with twine which make it so, 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 bit 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.