Boneless Leg of Lamb
Boneless leg of lamb is an ideal cut for summer cooking. Our favorite cooking method is to marinade a boneless leg of lamb in fresh citrus, olive oil, fresh rosemary, salt and pepper for a few hours or overnight and then cook it on a grill until 135 degrees, slice thinly and serve. If you're into a more tradtional cooking method, a boneless leg of lamb is great roasted in the oven without the hassle of cutting around the bone. It's a versatile cut that works for slow cooking, grilling, and roasting. Katahdin sheep are known for their superior taste and large size making them a lamb-lover's favorite.
Bonless Leg of Lamb: 2.5 - 3.5 pounds, wrapped in butcher's netting