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LEG OF LAMB Bone-in, 8-9lbDorset Horn or Tunis
LEG OF LAMB
Dorset Horn or Tunis
Leg of Lamb
8-9lb, Bone- in, shank-off
Dorset Horn or Tunis
Lamb lovers know that lamb is the first step towards dinner party greatness. A leg of lamb is a decadent treat and provides a formidable centerpiece — as well as the main ingredient in luscious sandwiches (and a real treat in tacos!).
Over the years we’ve traveled to farms all over America to seek out the very best pasture-raised lamb. We've tasted breeds from dozens of farms, from New England to the South West, and we are excited to present two of our favorite breeds, from the amazing Tamarack Sheep Farm, in Vermont. Both breeds are considered endangered, the kind you have to eat to save, and raised on pasture with no antibiotics.
The Tunis is earthy with notes of buttermilk, and the Dorset is lighter, with a clean, floral finish. Both heritage breeds are grass-fed, and boast a flavor far more nuanced and subtle than any commercially farmed lamb could ever be — not to mention an incredible history: The Dorset Horn is a breed of sheep that spread over Dorset, Somerset, Devon, and most of Wales. In 1750 this is the breed the English with a fine palate would eat for Christmas! John Adams mentioned the Tunis in his diary, and Thomas Jefferson ordered the importation of a herd from Tunisia because he loved them so much he thought they should be more readily available. George Washington also bred them — one of his early legacies was the proliferation of his particular Tunis crossbreed on farms and dinner tables along the East Coast.
Leg of Lamb is seductively easy to prepare: We recommend covering the roast thoroughly in salt, pepper, olive oil and rosemary sprigs. For a perfect medium rare, roast it in a 400 degree oven until the internal temperature reaches 145 degrees (or a little bit less, as the roast will continue to cook after leaving the oven).
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