Leg of Lamb, Bone-In (Salt Meadow Lamb)
Frozen / 1 Leg (7.5 lb avg)
Exclusive to D’Artagnan. Salt Meadow™ Lamb is exceptionally tender, rosy in color and exquisitely flavored, never given antibiotics or hormones, and raised humanely. The unique diet, inspired by traditions from coastal Normandy, includes seaweed which contributes to the remarkable taste and texture. This tender leg of lamb is perfect at the center of any festive gathering.
Just the facts
- Exquisitely tender lamb
- Unique hybrid breed: Île de France and Arcott Rideau
- No antibiotics or hormones from birth
- Humanely-raised and third-party certified
- Unique diet includes grass, grain and seaweed
- Raised to 6 months
- Dry-aged for at least 7 days
- Ships in an uncooked state
- Product of Canada
- 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
If you like lamb, our Salt Meadow™ Lamb will be a taste revelation. At first glance, you might not be sure that it is lamb because of the rosy color, paler than you are accustomed to.
But this is entirely different lamb: exquisitely tender in texture and mild in flavor. Salt Meadow Lamb is inspired by pré-salé lamb from the coastal regions of Mont-Saint Michel in Normandy, where the flood-prone seaside pastures contain distinctly high levels of sodium and iodine. The lambs raised on these grasses are renowned for their tenderness, as the minerals affect the meat on a cellular level, giving it a fine grain and the ability to retain more moisture.
Our farmers in the Gaspé Penisula of Quebec reproduce this effect with their proprietary process and diet, which includes Nova Scotia seaweed. The resulting Salt Meadow Lamb has only been available to our chefs, but now it’s your turn to experience this incredible lamb at home.
Smaller than the average leg of lamb, but twice as tender, this bone-in leg is perfect for any gathering. Use a reverse sear method to assure that you don’t overcook it beyond the perfect medium-rare.
Cooking & Serving
Try the reverse sear method when cooking Salt Meadow leg of lamb. You can’t go wrong with this technique. Roast it low and slow: 200 degrees for about 3 hours, to reach 125 degrees internally. Then let it rest for an hour with a thermometer in the meat.
Crank the oven to 500 and roast for 25 minutes or so – watch so it doesn’t burn while crisping the skin. Let it rest 5 or 10 minutes then serve – at the perfect medium rare.