It’s Roast Leg of Lamb Day!

We don’t know why this food holiday is on May 7th, but any day that celebrates roasting a leg of lamb is a good one.

To us, bone-in leg of lamb is proof that meat really does taste best when roasted on the bone. It’s a classic preparation, and easy to do.

Just rub with fresh rosemary and garlic for savory and herbaceous flavor. Pop the leg of lamb in the oven and baste a few times. You’ll end up with a gorgeous roast that will draw “oohs” and “aahs.”

But the real pleasure comes when you eat it. Mild and meltingly tender, each mouthful of lamb is a flavor revelation.

Try our recipe for Herb Roasted Leg of Lamb with Port Wine Truffle Sauce, pictured below, for a special occasion dinner.

Tip: Don’t put cold lamb from the refrigerator directly into the oven. Remove the lamb from the refrigerator and leave at room temperature about 30 minutes before prepping.  

roast-leg-of-lamb-holiday-recipe

About Our Lamb

D’Artagnan grass-fed lamb is raised humanely using traditional methods in the range lands of Australia. In keeping with our principles, lamb is free from antibiotics and hormones. The stress-free environment produces tender and mild meat, proving that the best practices can be tasted on the plate. Learn about lamb by reading our article.

Fun Lamb Fact: Americans eat less than one pound of lamb per person annually. Compare that to annual consumption of lamb in Australia and New Zealand: 26 and 25 pound per person, respectively.

 

 

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