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Holiday Entrees

Leg of Lamb
5.5 to 6 lb

A traditional choice for holiday entertaining in Europe, our whole leg of lamb is mild in flavor and incredibly tender.

Our butcher hand-trims each savory roast so that it's ready to pop into the oven, and since it serves 12, it is perfect for your holiday dinner.

(12) servings, 5.5 to 6 lb.


Item: 2414
Our Price: $74.99
Add Leg of Lamb
5.5 to 6 lb $74.99 to cart 

"I am so pleased to offer this fine roast."

- Chef Dana

Leg of Lamb<br>5.5 to 6 lb


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Enjoy More of Our Delicious Holiday Entrées

   

Pork Crown Roast
4 to 4.25 lb

Rack of Lamb
26 to 28 oz
Chef Noche's Holiday Leg of Lamb

Description: This traditional leg of lamb recipe is succulent and delicious. It also gives your home a festive aroma that's made this entrée a favorite of my family for generations.

Ingredients:

1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon seasoned salt
1/2 teaspoon dried marjoram
1/4 teaspoon dry mustard
1/8 teaspoon ground cardamom
5.5 to 6 pounds whole leg of lamb
1/2 teaspoon dried thyme
1 orange peel, cut into slivers
fresh mint for garnish

Steps:

1. Preheat oven to 325°F (165°C).

2. In a small bowl, mix together salt, pepper, seasoned salt, marjoram, mustard and cardamom. Rub spice mixture over lamb.

3. Cut 16 deep slits into roast. Insert thyme and a sliver of orange peel into each slit. Place lamb fat side up on a rack in a shallow roasting pan.

4. Roast lamb in preheated oven for 2-1/2 to 3 hours. Meat is medium done when a meat thermometer registers 175°F and is well done at 180°F. Allow for additional cooking time when Lamb is removed from the oven, probably 5 to 8 degrees.

5. Place roast on a warm serving platter. Put a paper frill around end of leg bone and garnish platter with fresh mint. Allow 20 minutes for Lamb to rest before carving.
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