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Harter House Premium Leg of Lamb

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Regular Price: $52.99

Special Price: $44.99

 

Harter House Premium Leg of Lamb

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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. Serving Ideas 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.

Additional Information

Tips From Your Butcher American Lamb always benefits from rest before serving—the rest allows the meat's juices to settle. Give thin cuts like chops 5 minutes before serving and allow 20 minutes before carving roasts. Keep in mind that the meat's internal temperature typically rises 5-10 degrees as it rests. Remove lamb from cooking heat when the thermometer reads 5-10 degrees less than your desired temperature. To make sure lamb remains safe throughout cooking, Harter House Meats recommends cooking lamb to 145F for medium-rare, 160F for medium, and 170F for well-done. For approximate cooking times for use in meal planning, see the chart below.
Cutting Tips Once cooked to desired temperature, transfer lamb to a warm serving platter and surround with fresh herbs (thyme, rosemary and parsley) and orange slices. Slice thinly.
Nutritional Facts Serving Size: 3oz Calories: 200 Total Fat: 12g Saturated 5g Cholesterol 72mg Sodium 54mg Protein 22g
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