This 100% grass-fed, grass-finished lamb is grazed with our herd of cattle as part of our soil-regenerative program on McElroy Farms. In short: it's meat you can feel good about!
This boneless leg-of-lamb roast should be treated like one of our beef rump roasts that you slice for roast beef. Roast it high to get a nice crust and then lower your oven temperature to finish cooking on low. Slice and serve!