Pasture-Raised Local Boned, Rolled, and Tied Leg of Lamb, Raised w/o Antibiotics

Our master butchers have removed the bone from this leg of lamb, then rolled and tied it to make a classic leg roast. Rub with aromatic herbs, marinate in complex sauces, or simply coat with garlic and olive oil, sear, and then roast. For a classic touch, garnish with fresh mint leaves.