The boneless lamb leg roast is a cut that comes from the rear leg of the animal. Both the bone-in and boneless leg are delicious, but a boneless roast may be easier to carve, and will generally cook more evenly internally. A boneless leg roast is best barbecued or roasted in the oven. Try seasoning with a simple rub using salt, pepper, garlic, and your favorite herbs!
Our lamb is raised on pasture without hormones or antibiotics. Our sheep flock is made up primarily of the Dorset breed, a heritage breed that originated in Britain. From May to November, we intensively manage our flock in a rotational grazing system across our pastures. This allows the animals to have access to the best quality grasses, while fertilizing our fields with manure and providing an adequate rest period for plant regrowth. During the winter months the flock is brought into the barn where they are fed hay and have access to the outdoor barnyard at all times.