Leg Of Lamb (Boneless)

Our leg of lamb is cut from the hind leg—one of the most flavorful and well-exercised parts of the animal. This cut offers a beautiful balance of leanness and richness, with a fine grain that becomes exceptionally tender when cooked properly. Boneless for easy carving and even cooking, it’s perfect for roasting, grilling, or slow braising for elegant meals or holiday centerpieces.

• Cut from the hind leg for bold lamb flavor and balanced texture
• Boneless for easy roasting, slicing, and versatile preparation
• Ideal for roasting, grilling, or slow cooking

For best results thaw the leg of lamb in the refrigerator for 24-48 hours, then rest at room temperature for 1-2 hours prior to cooking.

Our leg of lamb is best eaten within 8 months of purchase for the optimum flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss. 

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge 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

• 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

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.