Boneless Leg of Lamb
The boneless leg of lamb is a versatile, flavorful cut that's perfect for roasting or grilling. This cut can be cooked whole for a tender, juicy roast or sliced into medallions for a quicker meal. ~8lbs.
$0.00
/ lb
Avg. Wt 8 lb.
The Walden Way Guarantee
Our lambs graze on regenerative pastures, enriching soil while living outdoors as long as seasons allow. They’re raised in low-stress, caring environments—no dehorning, branding, or ear notching. Grazing and foraging are supplemented with vegetarian feed as needed—no growth enhancers, antibiotics, or animal by-products—ever.
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Where It Comes From
The boneless leg of lamb is cut from the hind leg, one of the most flavorful and tender parts of pasture-raised lambs. This cut is ideal for roasting or grilling.
Cooking Notes
Roast or grill the boneless leg to medium-rare for the best texture. Marinate before cooking to enhance the flavor, and let it rest before slicing to retain juices. Serve with your favorite sides for an elegant meal.
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