The Leg of Lamb comes from… the back leg of the lamb! Our skilled butchers trim this cut carefully, making sure to remove the glands from the back of the leg (which is not a given at all butcher shops), creating a cut that is easier to cook and enjoy.
Leg of Lamb is an incredibly tender cut with amazing flavor. Coat with olive oil, then season with herbs and minced garlic. Roast at 500 degrees for 15 mins, then lower the temperature to 250 and continue cooking until the desired internal temperature has been reached (130 degrees for medium rare). Once cooked, always let this cut rest for at least 15 minutes before cutting.