Bone-In Lamb Leg
The bone-in leg of lamb is a robust, meaty cut from the hindquarter, running from the sirloin end through the shank. Sourced from pasture-raised lamb at Grimshaw Farms in Ware Shoals, SC, this cut showcases a lean eye of meat framed by a layer of fat and the femur bone.
Cooking Tips:
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Classic roast: Preheat oven to 325°F. Rub leg with oil, salt, and pepper; roast for about 20 minutes per pound until medium-rare (135°F internal). Let rest before carving.
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Grilled steaks: Slice leg into 1½″-thick steaks, season, and grill over medium-high heat for 4–5 minutes per side.
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Butterflying: Split the leg open, flatten, and marinate for 4 hours—then grill or roast for a faster cook and extra char.
Seasoning Suggestions:
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Herb garlic rub: Blend minced garlic, rosemary, thyme, lemon zest, olive oil, salt, and pepper; massage into meat.
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Mediterranean marinade: Whisk yogurt, lemon juice, oregano, smoked paprika, and olive oil; marinate 2–4 hours.
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North African spice: Combine cumin, coriander, cinnamon, harissa paste, and olive oil for a warm, slightly spicy crust.
Pro Use:
Ideal for carving stations at catered events, centerpiece roasts on restaurant menus, or bulk wholesale to specialty grocers offering whole cuts or pre-butchered leg steaks.
