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Leg of Lamb
It is easy to incorporate lamb in any dish with our Boneless Lamb Leg. One of the most versatile and leanest cuts of lamb, your family can enjoy the unique and tasty flavor lamb offers. Lamb has a stronger more intense flavor than other meats that is sometimes described as earthy.
Master Chef Choice
Leg of Lamb
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Herb-Roasted Boneless Lamb Leg
Total Time: 2 hours and 35 minutes
Prep Time: 15 minutes
Cook Time: 1 hour and 30 minutes
Inactive: 50 minutes
Servings: 10 servings
12 large unpeeled garlic cloves, divided
1 tbsp chopped fresh rosemary leaves
ground black pepper
2 tbsp unsalted butter, melted
1 (6-lbs) boneless leg of lamb, trimmed and tied
4 to 5 lbs small unpeeled potatoes
2 tbsp olive oil
Preheat the oven to 450 degrees F.
Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.
Peel 6 of the cloves of garlic and place them in a food processor.
Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter.
Process until the garlic and rosemary are finely minced.
Thoroughly cover the top and sides of the lamb with the rosemary mixture.
Allow to sit at room temperature for 30 minutes.
Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt.
Place in the bottom of a large roasting pan.
Place the lamb on top of the potatoes and roast for 1 1/4 to 1 1/2 hours until the internal temperature of the lamb is 135 degrees F (rare) or 145 degrees F (medium).
Remove from the oven.
Put the lamb on a platter.
Cover tightly with aluminum foil.
Allow the lamb to rest for about 20 minutes.
Slice and serve with the potatoes.
Roasted Leg of Lamb with Cauliflower and Shallots
Total Time: 2 hours
Prep Time: 15 minutes
Cook Time: 1 hour and 45 minutes
Servings: 12 servings
1 cup fresh tarragon leaves
1 cup flat-leaf parsley leaves
4 tbsp extra-virgin olive oil, divided
2 tbsp Dijon mustard
2 cloves garlic
Zest and juice of 1 lemon, divided
2 tsp salt, divided
1 tsp freshly ground pepper
1 4 lbs boneless leg of lamb, trimmed
1 lb shallots
2 medium heads cauliflower
1 tbsp capers, rinsed
1/2 cup reduced-fat sour cream
Preheat oven to 425 degrees F.
Place tarragon and parsley in a food processor.
Add 2 tablespoons oil, mustard, garlic, lemon zest, 1 teaspoon salt and pepper.
Process until smooth.
Transfer 3 tablespoons of the mixture to a medium bowl.
Spread 3/4 of remaining herb mixture over the surface of the lamb.
Roll the lamb closed and tie in several spots with kitchen string.
Set lamb in a roasting pan.
Spread last of the herb mixture over the top and sides.
Leaving the root end intact, peel and halve shallots.
Trim and cut cauliflower into 2-inch florets.
Combine shallots and cauliflower in a bowl with 2 tablespoons oil and 1 teaspoon salt.
Roast lamb for 20 minutes.
Add the vegetables to the pan.
Roast 1 hour to 1 hour 20 minutes, stirring the vegetables every 20 minutes. The lamb is cooked when an instant-read thermometer inserted into thickest part of the meat, not touching bone, reads 140 degrees F (medium-rare) to 145 degrees F (medium).
Transfer to a cutting board to rest for 10 minutes.
Stir capers in the vegetables.
Add lemon juice and sour cream to the bowl with reserved herb mixture.
Stir to combine.
Slice the lamb and serve with the vegetables and sauce.
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