Midwestern Lamb Leg | Domestic roasts eventually wine producers and beef

eventually wine producers and beef producers got together to feed the cattle with the grape lees produced from when the wine is made

we recommend a two-step method like reverse searing or sous vide followed by a high-heat sear

this cut is best cooked hot and fast

Product Specifications

making it a show-stopping centerpiece for any table

Midwestern Lamb Leg | Domestic roasts eventually wine producers and beefWe have been selling some of the BEST lamb in America for quite a while and our customers kept asking us for leg of lamb. So we obliged. This is not a product we usually have in stock and it will take a couple days for us to special order but this is THE BEST leg of lamb money can buy. This lamb leg is boned, rolled and tied. Just like a good lamb shoulder, the leg of lamb is ideal long, slow braising to bring out natural flavors and tenderness. Juicy