D’Artagnan’s all-natural Australian lamb is a favorite among our chef clientele. Our lamb is humanely-raised on open pastures for a superior quality meat that is both tender and flavorful, but not gamey.
Our Australian lamb is the product of a clean and natural, free-range environment. Our humanely-raised Australian lamb is a cross between Border Leicester-Merino, Dorset, and White Suffolk breeds. The young lambs graze on rye grasses and clover in spacious pastures. They are never given antibiotics or growth hormones, and are raised to maturity in 6 months, instead of the typical 9-12 months of domestic lamb. 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.
This boneless leg of lamb comes rolled and tied and ready for the roasting pan. Stuff with herbs, cook slowly and serve rare to medium rare. Finish the sauce using pan drippings, our demi-glace and truffle butter. A full bodied red wine such as Australian Shiraz will complement the roast.
"This leg of lamb is cooked "en Gasconnade", or in the Gascon style, which in this case means with a lot of garlic and oil-packed anchovies. "
"Chef Jim Botsacos, of Molyvos Restaurant in New York, shares his delightful Mediterranean lamb recipe, an adaptation of a dish handed down from his grandmother. "
"Barbara Lynch of Boston's Menton slow cooks boneless leg of lamb with a warming spice mixture, sweet potatoes and barley. It is the ultimate fall comfort food."
"Tomatillos and fresh cilantro add a zestiness to this lamb stew, inspired by a traditional navarin."
"Michel Nischan stuffs a leg of lamb with dried cranberries, chesnuts and fresh, chopped sage then cooks it to medium rare."