Bone-In Leg of Lamb
Usually reserved for special occasions, there’s this notion that lamb is not part of our regular dinner rotation—but we’re here to change that. Our lamb stands out because we feed them a mixture of non-GMO grain and a 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 make sure to remove a gland that sits in the back leg, not all butchers remove this, but it makes the meat much easier to cook and enjoy.
Leg of Lamb is an incredibly tender cut matched with amazing flavor. You first want to drizzle with olive oil and rub into the fat and meat. Season with herbs and garlic. Heat the internal temperature of 130 degrees (medium rare). Once done, always let this cut rest for at least 15 minutes after cooking.
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