The leg of lamb comes from… the back leg of the lamb! Our skilled butchers debone it with skill and precision, and 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.