Grass Fed Halal , Hand picked Hand Slaughtered. Locally raised in the Pacific Northwest.
Although a lamb has four legs, only the two hind legs produce the cut referred to as "leg of lamb". It is a large, lean, and tender cut and can be used whole or subdivided into smaller cuts, which can are usually cooked using dry heat methods, such as roasting.
Gold for roasting and grilling.
Recipes we LOVE: