Leg Of Lamb

$89.99
$0.00 $89.99
• Per package
Per package

80oz avg/package

  • Weight will vary with each leg (approximately 5 lbs)
  • Boneless roast
  • 100% grass fed and finished. Lambs live outdoors on our pastures of grasses and legumes
  • Raised clean. Lambs never receive subtherapeutic antibiotics or added hormones. All of our animals are humanely raised
  • Elegant option. Perfect for holidays, family gatherings (or really any feast)
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Free nationwide shipping at $225

Minimum order $125
Shipping rate calculated at checkout

Additional Information:

  • All orders shipped frozen. All products individually packaged
  • Nationwide shipping Monday thru Thursday
  • Local Courier / UPS Ground / UPS Air depending on delivery location
  • Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
  • Tracking information emailed when order is shipped

Our Lamb

Our 100% grass fed and finished lamb comes from both our Long Island pastures & partners that uphold the Acabonac Standards you've come to expect.

  • 100% Grass Fed & Grass Finished — Never Fed Grain, Ever
  • Humanely Raised & Handled
  • Antibiotic Free
  • No Added Hormones
  • No mRNA Vaccines
  • Pasture Raised on Open Land

Cooking Tips

Our boneless leg of lamb is a flavorful, lean roast that benefits from gentle heat and careful temperature control. Slow, even cooking helps keep the meat juicy while allowing the muscle fibers to relax. Whether roasted or grilled, the goal is to build flavor without drying out the interior.

General Tips

  • Bring the lamb to room temperature before cooking for even doneness
  • Season generously—lamb pairs beautifully with garlic, rosemary, thyme, oregano, lemon, and olive oil
  • Use moderate heat; high heat can dry out this lean cut
  • Cook to medium-rare to medium (135–145°F) for the best texture and flavor
  • Rest at least 10–15 minutes before slicing so juices redistribute
  • Always slice against the grain for maximum tenderness

Oven Roasting Tips

  • Preheat oven to 325–350°F for slow, even cooking
  • Sear briefly before roasting (optional) to build flavor and color
  • Roast uncovered until internal temperature reaches 130–135°F, then rest to finish cooking
  • For extra moisture, place the lamb on a rack over a pan or add aromatics and a splash of broth to the pan

Grill Tips

  • Preheat grill to medium and set up for indirect heat
  • Sear the lamb briefly over direct heat, then move to indirect heat to finish
  • Close the lid and cook slowly to avoid flare-ups and uneven cooking
  • Pull from the grill at 130–135°F and rest before slicing

Boneless leg of lamb rewards patience—cook it gently, slice it thin, and let the clean, pasture-raised flavor shine.

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