Alberta Grass Fed Lamb Leg (Boneless Rolled) | Various Sizes
Leg of lamb is delicious roasted or grilled. One of the best ways to grill the leg is to bone and butterfly it so that it lays flat. It may then simply be seasoned, lightly oiled and grilled, or marinated for several hours before grilling.
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.
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.