PURE BRED BONELESS LEG OF LAMB
$190.00
Product
Leg of Lamb
One leg, boneless
Choose your preferred weight from the drop down menu above.
The lamb leg is popular year round as a centerpiece, and this boneless version is especially versatile: it can be evenly grilled with ease or roasted and sliced for stunning sandwiches. The tender meat melts-in-the-mouth and the earthy flavors are subtle and enjoyable. A marvelous gastronomic pleasure!
Farm
Breed
A delicious cross between Dorset and Suffolk.
Dorset Horn: A breed of sheep that spread over Dorset, Somerset, Devon, and most of Wales, in the 1750s this is the breed the English with a fine palate would eat for Christmas! Very few farmers still raise this endangered breed.
Cooking
How to Prepare
1. Take the roast out of the refrigerator an hour prior to cooking.
2. Preheat your oven to 450℉.
3. Season liberally with salt and pepper on all sides.
4. Sear on all sides in a hot pan until browned.
5. Move to a roasting pan lined with a rack and cook at 450℉ for 15-20 mins for an even crust.
6. Lower the oven temperature to 300℉ and cook for 30 minutes checking the meat every 15 minutes thereafter until the roast reaches your desired internal temperature (130℉ approximately for lamb to medium rare.) The internal temperature will continue to rise slightly after leaving the oven. Let rest for 10-15 minutes before carving.