Pasture-Fed Lamb Leg Boneless

Embark on a culinary journey that harmonizes exquisite flavor with ethical sourcing through our pasture-fed boneless lamb leg. This premium cut, celebrated for its tenderness and conscientious origins, is sourced from lambs raised on open pastures. Our unwavering commitment to sustainable farming practices ensures a delectable and responsible culinary experience. Immerse yourself in the world of pasture-fed boneless lamb leg and discover a versatile, succulent cut that embodies both exceptional taste and environmental responsibility.

Recipe: Herb-Roasted Pasture-Fed Boneless Lamb Leg

Ingredients:

• 1 boneless lamb leg (approximately 4-5 pounds)
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• Zest of 1 lemon
• 1/4 cup olive oil
• Salt and black pepper, to taste
• 1 cup chicken or vegetable broth
• 1/2 cup dry white wine (optional)

For the Herb Rub:

• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons fresh parsley, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and black pepper, to taste

Instructions:

1. Preheat your oven to 325°F (163°C).
2. In a small bowl, combine minced garlic, chopped fresh rosemary, chopped fresh thyme, lemon zest, olive oil, salt, and black pepper to create a herb-infused marinade.
3. Lay the boneless lamb leg flat on a cutting board. Season it generously with salt and black pepper.
4. Rub the herb-infused marinade all over the lamb leg, ensuring it’s evenly coated.
5. In a separate bowl, combine fresh chopped rosemary, thyme, parsley, minced garlic, olive oil, salt, and black pepper to create the herb rub mixture.
6. Press the herb rub mixture onto the surface of the lamb leg to create a flavorful crust.
7. Place the seasoned and herb-crusted boneless pasture-fed lamb leg in a roasting pan.
8. If desired, pour the dry white wine and chicken or vegetable broth into the bottom of the roasting pan.
9. Cover the roasting pan with aluminum foil.
10. Roast the boneless lamb leg in the preheated oven for approximately 20-25 minutes per pound or until the internal temperature reaches 145°F (63°C) for medium-rare.
11. Remove the lamb leg from the oven and let it rest, covered with aluminum foil, for at least 15 minutes before carving.
12. Slice the herb-roasted boneless lamb leg and serve it with pan juices as a delightful sauce.