Leg of lamb is a lean, tender cut, so it is best when cooked rare to medium-rare, although there are folks who appreciate it cooked a bit further.  In any event, one of the great things about this cut is that, because of its irregular shape, different portions will cook to different levels of doneness, so in the end, there will be some part of it that will please everyone.

Sold per individual roast (Approx 2.5lbs)

Lambtastic Farms is what happens when two chefs come together to raise sheep. Their mission uses their food and taste knowledge to raise their animals with sound management and ethical practices – a recipe for tender and succulent premium Alberta Lamb. Flocks are fed alfalfa, mixed hay and grain rations that are planted and harvested by Ray and Nancy themselves. The sheep are never fed by-products or growth hormones. They roam Southern Alberta’s spacious fields to feed on natural grasslands and drink from sparkling waters.