Bone-In Leg of Lamb
Classic, hearty, and full of old-fashioned flavor, bone-in leg of lamb is a timeless roast made for gathering around the table. Our lamb comes from 100% grass-finished Katahdin sheep raised on open pasture right here in Kansas, giving you a clean, rich flavor that’s balanced and never heavy.
Cooking with the bone adds extra depth and helps the meat stay juicy and tender as it roasts. Season it simply, cook it low and steady, and let the natural flavor shine. This is the kind of meal that fills the house with good smells and brings everyone back to the kitchen.
Flavor: rich, clean, and deeply savory with classic lamb character
Texture: tender, juicy, and beautifully sliceable
Best cooked: roasted low and slow or grilled over indirect heat
Perfect for: holiday meals, Sunday suppers, family gatherings, and special occasions
BONE-IN OR BONELESS?
Both options are delicious, the difference comes down to how you like to cook. Grass-finished lamb is naturally leaner and more reflective of the pasture it comes from, which means the way it’s cut can make a difference in how it cooks.
Bone-in legs help protect the meat as it roasts, allowing it to cook more evenly and stay juicy while developing deep, clean flavor. This cut is especially forgiving for grass-finished lamb and ideal for slow roasting and traditional meals.
Boneless legs are versatile and easy to slice, but because grass-finished lamb is leaner, they benefit from slow cooking to avoid drying out.
If you’re new to grass-finished lamb, bone-in is a wonderful place to start.
PACKAGING
Vacuum sealed.
