Leg of Lamb, Bone-in

Leg of Lamb, Bone-in


Each bone-in leg of lamb is approximately 4lbs and feeds 8 generously.

The perfect spring roast for Easter - or any occasion. Our butcher's favorite way to make a bone-in leg of lamb is to make a paste using olive oil, salt, chopped garlic and rosemary. He rubs the paste onto the lamb and sears it in a hot cast-iron pan. Once the leg is brown on all sides, place in a roasting pan and roast at 350 degrees for approximately 1.5 hours. Internal temp should be around 145° F.

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Green Fields Farm is a leading regenerative farm in Central Texas who is passionate about producing nutrient-dense foods in a way that heals the land. Their focus on healthy soil, which leads to healthy food and healthy people, derives from the belief that how they manage the soil, plants and animals has a direct impact on the physical and mental health of those who consume the products of our farming choices.