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Boneless Leg of Lamb

| (1) 5 lb. leg

Our leg of lamb comes boneless, rolled and tied, so all you need to do is season it to your preference and place in the oven. It’s full-flavored, tender and easy to carve for the perfect holiday centerpiece. This 100% grass-fed lamb is humanely raised in lush Australian pastures and, like everything we sell, is antibiotics, steroid and hormone-free.

*All products shipped frozen and are raw unless otherwise noted

Preheat oven to 500°. Coat the lamb lightly with olive oil. Season the leg with garlic, rosemary and thyme (or your preferred mix of herbs.) Place in the hot oven for 15 minutes. Reduce the temperature to 250 and cook until the center of the leg reaches 130 (about 75-80 minutes.) Allow finished leg to rest for 15 minutes before slicing and serving.

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Boneless leg of lamb comes from the lower portion of the rear leg of the animal. When cut by expert butchers, this portion of the leg yields a cut that is low in extramuscular fat, leading to an easy, consistent cook that is loaded with flavor.

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Rastelli's Australian Lamb

Down Under delicious

On the sweeping plains of Western Australia, our lambs are raised in lush pastures the way nature intended –completely free-ranged, 100% grass-fed, and with absolutely no antibiotics, steroids, hormones or genetically modified food. These lambs are certified by Australia’s Department of Agriculture & Water Resources (DAWR) as raised and fed through operations that provide a low-stress environment and processed in state-of-the-art facilities. Livestock has unfettered access to fresh, clean water and regular shelter.

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