Leg of Lamb
7-8lb, bone- in, shank-off
Dorset Horn
Lamb lovers know that elegant, heritage lamb is the first step towards dinner party greatness, and that the leg of lamb provides a formidable centerpiece worthy of King Arthur, but down-to-earth enough for a family holiday, or simply a special sandwich.
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 140 degrees, and then let it rest for a few minutes, as the roast will continue to cook after leaving the oven. These legs are rich in flavor and also stand up for hearty sandwiches the next day.
Dorset Horn Lamb
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 our favorite breeds, from the amazing Tamarack Sheep Farm, in Vermont. These breeds are considered endangered, the kind you have to eat to save, and raised on pasture with no antibiotics.
From Biblical times to the front lawn of the White House, each breed has its own history, taste and story. We hope that you’ll try them both.
The Dorset is lighter, with a clean, floral finish. The Dorset Horn is 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!
