Our Columbia X Rambouillet lambs are grass fed and grass finished on lush green pastures in the San Luis Valley of southern Colorado. Our lamb is unrivaled in quality, reinforcing the notion that Colorado lamb is some of the best in the world. Choose from our wonderful variety of Lamb Cuts and Lamb Packages, as well as Halves or Wholes. Our lamb is dry aged, processed, freezer packed, and then quick frozen to insure freshness whenever you cook it.
This item is $59.99 and the estimated final weight is approximately 3lbs (2-4lbs).
Leg of lamb is one of the most tender cuts of meat on a lamb, and is at its best when roasted in the oven or on the grill. Roasting is a “dry heat” cooking method, meaning that you do not add any liquid to the meat as you cook it. Leg of lamb will do better when cooked at lower temperatures for a longer period of time. Be sure to use a meat thermometer and remove it from the heat when the temperature reaches 130 to 135 degrees. Let stand for about 10 or 15 minutes before slicing. The roast will continue to cook while resting, and will be a perfect medium rare when sliced.
Grassroots Meats
(8 sales)
Hormone and Antibiotic Free Grass-Fed Boneless Leg of Lamb
Weight
$59.99
Estimated delivery
Order Placed
Jul 15
Order Ships
Jul 20
Delivered
Jul 21
Need it sooner?
GrassRoots Meats uses strict animal husbandry guidelines that focus on the humane treatment of animals raised in a healthy environment where they are allowed to mature naturally. We utilize pasture rotation, controlled grazing, natural fertilization, and water source management – a low energy, environmentally sound approach to raising cattle. As a result our animals yield tender, great tasting and nutritious meat.
Many folks in the meat industry use the term “grass fed” to describe their meat, but nearly all cattle and sheep are fed grass early on in their lives. Our animals are distinguished by the fact that they are not only raised on grass, they are finished on grass, with no supplemental grain. We harvest young, finished lambs directly off pasture, and our cattle are on pasture a minimum of 20 to 22 months. Until a beef reaches 20 to 22 months of age the rich yellow fat of the grass finished meat has not reached its maximum nutrient potential and flavor. One of the many problems in the commodity industry today is that producers are trying to fatten the animals (with grain) as quickly as possible, and they use hormones to speed up the process. Taking longer to finish the animals on grass costs the producer more, but we think that you will agree that the extra cost is well worth the price in terms of health benefits and the quality of the meat.
We are deeply committed to producing and supplying you with the finest grass finished meat available today, and we hope that once you try our meat you will be committed to us as well. Please feel free to contact us or email us with your comments.
