Our tender lamb makes for an impressive roast on the holiday table, yet it’s so easy to prepare that you might make it any time of the year.
Get a little fancy with our Herb Roasted Leg of Lamb with Port Wine Truffle Sauce recipe for your Christmas or New Year’s dinner.
This 5-star review of our leg of lamb shares simple cooking instructions:
Made this leg for Christmas dinner and it was a hit. Day before roasting I made slits in leg and put slivers of garlic into the meat. The day of cooking I rubbed the meat with olive oil, salt and pepper and topped with fresh rosemary. I put roast in convection oven and set temp probe to 150 degrees and meat came out perfect. Sliced after 20-minute rest and the meat was mediun-rare and delicious.
– Albee from Long Island, NY
Work with a boneless leg of lamb and try our Slow-Roasted Boneless Leg of Lamb with Mint Gremolata recipe, for a fresh take on the classic. The gremolata-style condiment is packed with fresh mint and citrus, lending bright, fresh flavor. Rolling and tying the roast allows for even cooking and makes carving a cinch.
About Our Grass-Fed Lamb
Our 100% grass-fed Dorset breed lambs are raised on pasture in Australia using traditional methods. The lambs graze freely on rye and clover on the lush, mineral-rich plains in the Colac, Victoria, region in Southeast Australia, creating a clean taste that is much milder than that of other Australian lamb. In keeping with our principles, our Australian lamb is also 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.
Explore other cuts and shop grass-fed lamb at dartagnan.com.