
Description
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.- Nutrition
More Information
DonenessCooking Lamb to PerfectionHow To Cook ItBraise, RoastRoast Rating Usage ListStock, Braise, Roast, Broil, Skillet, Stew, Grill
Choice Boned, Rolled & Tied Leg of Lamb
Availability Note
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