Leg of Lamb, Boneless (Australian)
With a rich, meaty taste all its own, lamb is sometimes considered gamey by the uninitiated. While it does have a distinctive lamb flavor, our young lamb has a mild and fresh taste profile.
The boned-out leg allows you to cram all sorts of savory things inside, like breadcrumbs, garlic and rosemary, or chestnuts and dried cranberries. Once it's tied up and placed in the oven for an hour or so, you'll have a pan full of drippings ready to turn into a sauce.
And you’ll have a glorious roast to place on the table.
Our goal in all we do is to provide healthy and delicious meat that comes from a clean and sustainable environment. We are dedicated to finding ranchers and farmers that share our vision of a more humane and sustainable way of rearing livestock. That’s why we work only with those who respect nature and focus on the best animal welfare practices.
D’Artagnan sources lamb from Australia, where there is a strong tradition of pasturing these woolly ruminants. Our humanely-raised lamb comes from a clean and natural, free-range environment where the young animals graze on grasses like rye and clover in spacious pastures and semi-arid rangelands.
Most importantly, when lambs are raised this way there is no need for antibiotics to prevent disease, as is common in crowded feedlot conditions. Our lambs are never, ever administered antibiotics, hormones or any other unpleasant substances.
The Border Leicester-Merino, Dorset and White Suffolk cross-breed sheep are raised to maturity in 6 months, instead of the more typical 9-12 months. The idyllic growing conditions, low-stress environment and the young age of the lambs all ensure a clean, mild-tasting meat that is never gamey.