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L A M B
R O A S T S |
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Leg of Lamb
A versatile, lean
and meaty cut with endless possibilities. Available bone in,
boneless, butterflied, or stuffed, just ask us to expertly
prepare to your specifications. We can even season or marinate
for you, in return for a dinner invitation of course!
Recommended Serving
- 6 ounces
Leg of Lamb -
Roasted or Rotisserie |
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Boneless Leg of Lamb
A boneless
versatile, lean and meaty cut. We can season or marinate for you
upon request, in return for a dinner invitation of course!
Recommended Serving
- 6 ounces
Boneless Leg of
Lamb - Roasted or Rotisserie |
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Rack of Lamb / Crown Roast
When you’re out to
impress try this beautifully presented roast with elegantly
frenched ribs and succulent lamb. For added drama, present
stuffed with pilaf, vegetables, or stuffing.
Recommended Serving
- 6 ounces
Rack of Lamb -
Roasted Dry |
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Boneless Sirloin Roast
Small in size but
big on taste and tenderness, a great any time lamb roast. Also
ideal for medallions, or cubed for brochettes.
Recommended Serving
- 6 ounces
Boneless Sirloin
Roast - Roast covered with liquid. |
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When selecting any cut of lamb,
color is the best indicator to determine the age of the lamb.
The general rule of thumb is, the lighter the color, the younger
the meat. You'll want to select a piece of meat that is
pinkish-red in color.
Leg of lamb can be purchased either boneless or with the bone
in. The boneless leg is generally easier to work with and is
sold either butterflied or rolled and tied.
When using lamb that is either bone-in or rolled and tied legs,
the meat should be cooked on a rotisserie. Before getting to
that step, the lamb should be marinated for several hours in
garlic and oregano. Then pan sear the leg of lamb to seal in all
the savory juices. Once pan seared, finish cooking the lamb on
the rotisserie. By preparing the meat using the rotisserie, the
meat remains tender and moist as well as flavorful. |
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