Pastured Leg Of Lamb

$118.00
per package
  • Perfect for holidays, family gatherings (or really any feast)
  • 1 boneless leg of lamb per 5 lbs pound package (approx. weight)
  • Higher content of omega-3 fatty acids, CLA, and other nutrients than grain-fed lamb, also lower in saturated fat and higher in protein than grain-fed lamb
  • Each package is individually packaged, frozen, and will last about 1 year in your freezer

Home Delivery
  • Minimum order $125.  Free shipping for NY, NJ, CT at $200
  • Shipping charge calculated at checkout (flat-rate depending on delivery location)
  • All orders shipped frozen. All products individually packaged
  • Nationwide shipping Monday thru Thursday
  • 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

How We Raise Our Lamb
  • 100% grass fed and finished
  • Regenerative practices - no synthetic fertilizers, herbicides, pesticides, no tillage
  • Raised humanely on pasture of grasses and legumes
  • No antibiotics, hormones or growth promotants

Cooking Tips
  • Roasted: Preheat your oven to 375 degrees Fahrenheit. Create a rub by combining butter, mustard, garlic, rosemary, and other aromatic herbs and spices of your choice. Generously massage the lamb with the mixture, allowing the seasonings to infuse into the meat. Truss the leg with cooking twine to maintain its shape during roasting. Place the lamb in the oven and cook for approximately 20 minutes per pound, or until a meat thermometer inserted into the thickest part reads an internal temperature of 135-140 degrees for medium-rare. Remember, avoid overcooking to prevent the lamb from drying out and compromising its tenderness.
  • Smoked: Begin by preparing the lamb as mentioned above, then fire up your grill or smoker to a temperature range of 225-250 degrees Fahrenheit. The low and slow smoking process allows the lamb to absorb the smoky essence gradually. Smoke the leg of lamb for approximately 2-3 hours until it reaches an internal temperature of 135-140 degrees for medium-rare.

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