Leg of Lamb, Bone-In (4.5 lb avg)
It may sound intimidating, but we’ll let you in on a little secret — leg of lamb is actually an easy, mostly foolproof cut of meat to cook.
A whole leg of lamb without the shank or sirloin.
Our lambs are raised in the lush Genesee Valley of New York State and pastures of Pennsylvania under the experienced care of multi-generational farmers. Nurtured with a simple approach, these farms use rich pastures to provide flocks with access to open space, nutrient-dense grasses, clean water, and fresh air. While lush pastures provide the bulk of their diet, the lamb also receives locally produced grains. A mix of Dorset, Finn, and Il de France breeds, which are all known for their excellent meat quality.
No Antibiotics. No Hormones. Pasture-Raised.
Recommended Serving Sizes
We recommend a little over a 1/2 lb (8 ounces) to 3/4 lb (12 ounces) per person to account for the extra weight of the bone and marbling.
$67.50
