Leg of Lamb, Bone-In (Domestic) image number 0
Leg of Lamb, Bone-In (Domestic) image number 1
Leg of Lamb, Bone-In (Domestic) image number 2
Leg of Lamb, Bone-In (Domestic) image number 3
Leg of Lamb, Bone-In (Domestic) image number 0
Leg of Lamb, Bone-In (Domestic) image number 1
Leg of Lamb, Bone-In (Domestic) image number 2
Leg of Lamb, Bone-In (Domestic) image number 3

Leg of Lamb, Bone-In (Domestic)

Price $179.99
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Availability:
  • In Stock
fresh: 1 Piece (8-10 lb avg)
Price $179.99
frozen: 1 Piece (8-10 lb avg)
Price $175.99
Frozen products may thaw in transit
Pasture-raised lamb from the Rocky Mountains raised humanely without antibiotics or hormones. Our cooperative rears young lambs using humane and sustainable methods in a healthy, stress-free environment. The result of the careful husbandry and shepherding is lamb of superior tenderness and fresh, full flavor.
  • Domestically raised
  • From heritage breeds
  • Young lamb
  • Pasture raised; finished with supplemental grain
  • No antibiotics, no hormones from birth
  • Certified Halal
  • Delicious, tender meat
  • Ships in an uncooked state
  • Product of USA
  • For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
  • Subscription Eligible

Cooking Methods: Roast, Reverse Sear, Braise, Barbecue, Smoke

Cooking Tips: Bone-in leg of lamb makes an impressive special occasion roast. Lightly score the fat and if desired, make small slits in the flesh of the leg and stuff with garlic cloves or rub with a paste of herbs or compound butter for seasoning. Always allow lamb roasts to rest for 10-15 minutes before carving against the grain and serving.

Our domestically-raised lamb comes from the Rocky Mountain region, where our ranching cooperative provides a stress-free environment for the young sheep.

Brought to high-altitude pastures to graze on pristine grasses, the Rambouillet/Suffolk breed lambs are raised with natural and sustainable methods, and never given antibiotics or hormones. They are finished with a minimal supplemental grain feed which contains no animal by-products.

The lambs are raised to the age of six to nine months, instead of one year, which is more common, resulting in a tender texture and superb flavor.