Bone-In Leg of Lamb
Usually reserved for special occasions, there's a notion that lamb doesn't below in the regular dinner rotation — but we're here to change that! Our domestic, pasture-raised lamb stands out because we feed them a mixture of non-GMO grain along with their diet of unlimited grass. This lifestyle creates a tender piece of meat resulting in a delicious, much milder (and less gamy) flavor.
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 until the internal temperature of reached 130 degrees (medium rare). Once cooked, always let this cut rest for at least 15 minutes before cutting.
Not just a piece of meat
All of our meat comes from pastures within driving distance from our butcher shop in Nashville, so we can ensure the freshest, best quality product.Learn more about our process