Bone-In Leg of Lamb
This Easter highlight of the table features beautiful lamb from pastured Kilgus Farm cut bone-in for maximum flavor. Available tied, untied, or cut and tied (for easy carving).
Cooking Tips & Sizes: We recommend 3/4 lb. per guest. If you have 8 people a 6 lb. roast is enough. Keep in mind that guests tend to eat more during the holidays. We recommend you buy a bit extra for leftovers too, be sure to pick up some feta and MightyVine tomatoes for some Greek sandwiches the next day. Get more cooking tips here.
Source: We source animals from a network of small family farms and processors we trust, many of whom we’ve known for years. The meat is well marbled and has a deep, rich color resulting in tender, intensely flavored cuts. LaPryor Farms, Kilgus Farm, Gunthorp Farms, Beeler’s, and Premier Meats provide us with pasture raised animals that are never given growth hormones or antibiotics and, above all else, taste amazing. Learn more about our suppliers here.