• Grass-fed, grass-finished lamb raised on pasture. $35.00 deposit, $22.00/lb. final cost.
• Deposit reserves your lamb and goes to final cost.
• Convenient pick-up locations in Washington state.
Boneless Leg of Lamb (1.5-3 lb. pk) – Premium, Pasture-raised
$35.00
Description
THE CUT
Leg of lamb is an extremely popular cut for holidays and other celebrations. It’s a great cut for feeding a somewhat larger group of people something that they might not get to enjoy very often. The leg of the lamb makes the perfect roast and we have ours cut boneless so the preparation is easier.
PREPARATION
Pat roast dry after removing from packaging, heavily season roast on both sides with salt, and place on a rack set inside a rimmed sheet pan. Refrigerate for at least 6 hours, or up to 24.
Pull the roast on the rack and sheet pan from the refrigerator and let sit at room temperature for about one hour.
Heat oven to 200ºF and place the roast, still on a rack and sheet pan, in the oven. Periodically insert a thermometer into the thickest section of the roast until it reaches an internal temperature of 120ºF (possibly 75-120 minutes depending very much on thickness and weight). When roast has almost reached the appropriate temperature, place a cast iron skillet over high heat until it reaches at least 600ºF.
Remove roast from the oven and place it near your hot cast iron skillet. Add butter to your hot skillet and allow it to melt. Add roast to the hot skillet with melted, browning butter and sear on each side, including the narrow edges, for about 45 seconds.
Transfer the roast to a cutting board and let sit for 20-30 minutes at room temperature. Remove any roasting twine and slice your roast on a bias and across the grain for the most tender bite.
(If you wish for your roast to be more cooked or less cooked, adjust the time you have your roast in the oven by pulling it from the oven at a temperature 5-10 below your final target temperature).
WATERLOO RANCH LAMB
This ain’t no grocery store meat. Experience our grass-fed, grass-finished lamb from our pasture-raised Katahdin sheep flock. Our sheep are raised in intensive regenerative ranching systems that build our soil, ensure happy, healthy animals, and produce high-quality meats.
As a hair sheep breed, our Katahdin flock gives us lamb with an approachable, delicate flavor, perfect for first-time lamb eaters and lamb enthusiasts.
PICK-UP LOCATION INFO
For exact pick-up times and locations outside of farmer’s market season, please view the Ranch Shop home page. To make sure you’re always the first to know about the next pick-up location, follow us on Facebook and/or sign up for our newsletter.
Additional information
| Pick-up Location | Farmer’s Market in Colville – Wednesdays May to October, Farmer’s Market in Chewelah – Fridays May to October, Next Regional Drop – See Ranch Shop Home Page For Time/Location |
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