Boneless Leg of lamb
Our Lamb, cut off the bone for an easy roast. A boneless leg of lamb roast is an impressive main course for an size dinner party but makes the chef’s job a little bit easier. A perfect way to celebrate the Easter holiday.
Cooking Tips & Sizes: We recommend 1/2 lb. per guest. If you have 8 people a 4 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 from our cheese counter and MightyVine Tomatoes for some Greek style 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, Strauss, Viking Lamb Farm, Gunthorp Farms, Beeler’s Farm, 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.