Bone-in, 7-8lb
The lamb leg is popular year round as a centerpiece or cut into sandwiches due to its dark, melt-in-your-mouth meat and meat-to-bone ratio.
Heritage lamb has tremendous marbling resulting in a more tender, exquisite, and juicy meat.
Humanely raised on pasture, 100% antibiotic free, by Ben Machin and Grace Bowmer of Tamarack Sheep Farm in Vermont.