Experience meat that’s worth celebrating.

Our boneless leg of lamb is a prized cut that comes from the hindquarter and is typically considered one of the most flavorful and tender cuts of lamb. It is often roasted or cooked slowly to achieve its best flavor and texture.

Leg of lamb is also one of the leanest lamb cuts, which means it’s lean enough to be served pink without sacrificing the flavor.

Leg of lamb is a versatile, delicious cut perfect for special occasions, holiday meals, or any time you want a flavorful, hearty dish.

• Tender and Juicy: When cooked properly, leg of lamb is incredibly tender and juicy. The texture is firm but not tough, with a fine-grain muscle structure. The meat is slightly chewy but very succulent, especially when cooked to medium-rare or medium, which helps preserve moisture.
• Marbling: While not as fatty as some cuts of lamb, leg of lamb does have some marbling (fat within the muscle). This fat is essential for maintaining tenderness during cooking and contributes to the overall richness of the meat. When cooked at a lower temperature, the fat breaks down slowly, helping the meat stay moist.
• Fat Cap: Depending on how it’s prepared, leg of lamb may have a layer of fat on top (known as the fat cap), which can be crisped up during roasting for added flavor and texture. Some prefer to trim this fat before cooking to reduce richness, while others appreciate the flavor it imparts.

Whole leg 8-9 lbs

Boneless center cut 5-6 lbs

Boneless center cut 2.5-3 lbs