Leg of Lamb Roast

Leg of lamb roast deserves to be on the table more days than just Easter. This crowd pleaser is easy to cook and serve, delicious, and full of grass-fed nutrients. 

The leg of lamb comes from the hindquarter of the lamb. Each roast consists of bone-in, flavorful lean meat that is perfectly tender when cooked to a nice medium rare finish. 

Season the roast with salt, pepper, garlic and rosemary, or your favorite spice blend. Then roast it in the oven or, if it’s summer, cook it over indirect heat in a covered grill. The smokey flavor pairs perfectly with our grass-fed lamb. Make sure to give the meat ample time to rest, then slice it into thin slices and serve with your favorite vegetables and sides.

Our 100% grass fed lamb is raised on rolling pastures here in Iowa without any antibiotics or hormones. The unique mixture of forage in our fields gives the lamb a deep flavor without being gamey. 

Grass-fed lamb is high in protein and generally lower in fat than grain-fed lamb. It’s rich in omega-3 fatty acids and CLAs which may lead to a lower risk of cancer. If you’re looking for a meat that will boost your health and taste great, you’re in the right place.

Each Rangeland Revival leg of lamb roast weighs roughly four pounds which is enough for 5-6 servings.