Our most popular cut, the leg of lamb. This premium meat works best when it is roasted, but you can
bone it and butterfly it if you wish to cook it on the grill. We use only the finest portions of the lamb leg,
which is why our legs consist of the ¾ French style leg. This shank plus sirloin cut gives you three-
quarters of the leg and endless serving possibilities.
Leg of lamb is that different cut that you can bring to the table any day of the week. Whether you’re
celebrating or just looking for an alternative Sunday dinner recipe, this versatile meat can take on just
about any seasoning. While it’s best roasted, you’ll have numerous ways to make it your own through
rubs and spice mixtures.
Consider serving your leg of lamb by using a mustard crust. Mustard naturally compliments the flavor of
the lamb meat and helps protect it from drying out. Mix salt, freshly ground black pepper, extra virgin olive
oil, Dijon mustard, bread crumbs, parmesan and minced fresh garlic together until it is a paste. Spread
the mixture over the lamb and allow the lamb to rest overnight in the fridge or for at least two hours before
cooking. Serve with a classic fig chutney and couscous to complete the meal.