Leg of Lamb (boneless/butterflied)
The perfect cut for a gathering of friends or a dinner with leftovers for work and school lunches. This versatile leg of lamb is de-boned and can be laid flat for grilling or rolled into a roast.
Our go-to way of preparing is a simple marinade of olive oil, garlic, rosemary, thyme, salt & pepper, grilling at medium heat (325F) until medium rare (130F), rest for 10 minutes, cut into 1/4 inch slices against the grain and serve immediately. Pair with garden salad, rice, risotto or potatoes cooked in bone stock.
The perfect cut for a gathering of friends or a dinner with leftovers for work and school lunches. This versatile leg of lamb is de-boned and can be laid flat for grilling or rolled into a roast.
Our go-to way of preparing is a simple marinade of olive oil, garlic, rosemary, thyme, salt & pepper, grilling at medium heat (325F) until medium rare (130F), rest for 10 minutes, cut into 1/4 inch slices against the grain and serve immediately. Pair with garden salad, rice, risotto or potatoes cooked in bone stock.
The perfect cut for a gathering of friends or a dinner with leftovers for work and school lunches. This versatile leg of lamb is de-boned and can be laid flat for grilling or rolled into a roast.
Our go-to way of preparing is a simple marinade of olive oil, garlic, rosemary, thyme, salt & pepper, grilling at medium heat (325F) until medium rare (130F), rest for 10 minutes, cut into 1/4 inch slices against the grain and serve immediately. Pair with garden salad, rice, risotto or potatoes cooked in bone stock.