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Each Organic grass fed leg of lamb weighs approximately 4 pounds and is netted for your convenience. The leg of lamb is well suited to be cooked with dry heat. Such as the oven, BBQ or even broiled.
Butter-flied Cuts and Bone in Leg of lamb is a Special Order item and can be cut for you. However, these cuts are only available during the months of November to the end of July. Please email us or call us for more detail or information about special ordering the leg of lamb
Note: You can also butterfly your own leg of lamb by thawing your leg of lamb and slicing the leg in a few places so that the roast will lay flat.
Here is a sample Leg of Lamb recipe
Ingredients
10 medium Swiss chard leaves (from 2 bunches), thick ribs removed
1 tablespoon butter4 tablespoons olive oil1 1/4 pounds assorted wild mushrooms (such as Portobello, crimini, and stemmed shiitake), finely chopped1/2 cup finely chopped onion1 garlic clove, minced 1 cup fresh breadcrumbs made from day-old French bread2 tablespoons whipping cream1 1/2 tablespoons chopped fresh rosemary1 1/2 tablespoons chopped fresh thyme3/4 teaspoon salt 1/2 teaspoon ground black pepper
1 6- to 7-pound boneless leg of lamb, butter flied to 2-inch thickness, excess fat and sinew trimmed 4 ounces ground veal or lamb1 large egg3 garlic cloves, sliced
Preparation
Cook Swiss chard in large pot of boiling salted water until just tender, about 5 minutes. Drain. Squeeze chard dry, and then finely chop enough to measure 1 1/2 cups. Transfer to large bowl.
Melt butter with 2 tablespoons oil in large nonstick skillet over medium-high heat. Add wild mushrooms, onion and 1 minced garlic clove and sauté until mushrooms are tender, about 6 minutes. Cool. Transfer to bowl with chard. Add breadcrumbs, cream, 1 tablespoon rosemary, 1 tablespoon thyme, 3/4 teaspoon salt, and 1/2 teaspoon pepper and mix to blend. (Can be prepared 1 day ahead; cover and refrigerate. Before continuing, stir mushroom stuffing in skillet over medium-high heat until just lukewarm.)
Preheat oven to 425°F. Open butter flied lamb like book and place cut side up on work surface. Sprinkle with salt and pepper. Mix veal and egg into mushroom stuffing. Spread evenly over lamb; press to adhere. Starting at narrow end, roll up lamb tightly, enclosing filling. Fasten ends with poultry skewers. Rub outside of lamb with remaining 2 tablespoons oil, then with remaining 1/2 tablespoon rosemary, and 1/2 tablespoon thyme. Sprinkle with salt and pepper. Tie lamb with kitchen string at 2-inch intervals to hold shape. Using small sharp knife cut several 1-inch-deeps slits in top of lamb, spacing apart; insert 1 garlic slice into each slit. Place lamb on rack in roasting pan.
Roast lamb to desired doneness or until instant-read thermometer inserted into thickest part of lamb registers 135°F to 140°F for medium-rare, about 1 hour 25 minutes. Remove from oven. Cover with foil and let stand 15 minutes. Remove skewers and string. Cut lamb into 1/2-inch-thick slices. Place on platter.
Bon Appétit, October 2001
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