Leg of Lamb, Boneless
1.5-2lbs

Leg of Lamb, Boneless

Regular price $49.95
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We've done the deboning for you for an utterly delicious and completely simple lamb roast. After a quick tie, lightly season and pop it in the oven for even cooking throughout. It'll be delicious. If you're feeling creative, with a sharp knife, it's ready for butterflying to splay on a grill or stuff with herbs, fruits, and nuts—roll and re-tie.

Weight approximately 1-2 lbs.

Sheep raised right yields superior Grass Roots lamb. Living on pasture year-round, they eat a variety of grasses and desirable weeds like curly dock, clover and hairy vetch - one man’s weeds are a sheep’s feast. That diversity of plant life creates a healthy animal and delicious depth of flavor in the meat. Not only is the taste incredible but nutritionally, lamb is a great source of protein, magnesium, potassium, and omega-3 fatty acids.

Farming Practices

Every Grass Roots animal is born, raised and harvested in the USA. They graze on natural, non-GMO pasture and are never treated with hormones or antibiotics. Our sheep are grass-fed and finished and never eat grain or grain by-products.

We practice regenerative farming that fosters a diversity of plants, uses no-till methods, and incorporates grazing animals to restore the soil and respect the animals. Our farms and processing facilities maintain the highest standards and provide economic opportunities in rural communities.

Our Guarantee

Your satisfaction is important to us. We make every effort to provide you the highest quality meat in the most transparent manner. If you have questions, need a little cooking inspiration, or have any issues, please reach out to us at 501.613.0184 or service@grassrootscoop.com and we’ll make sure you’re taken care of.

All Grass Roots Products:
- Flash-frozen at peak freshness
- No dyes, fillers, or artificial flavorings
- No synthetic nitrates

Free shipping on orders over $120. Buy-now-pay-later option available at checkout. Ships anywhere in the lower 48 states in 2–7 days.

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