Frozen Lamb--Mulberry Lane Farm

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Frozen Organic Lamb

Use the 'Today We Have...' link on the navigation bar at left to check on availability.

Use the 'Today We Have...' link on the navigation bar at left to check on availability and pricing.

One of our most popular items
No additives or preservatives
A gourmet, specialty item

We do not package our lamb ourselves but all our lamb is packed by USDA licensed packers and approved for resale.

Recipes:

Leg Of Lamb With Rosemary

INGREDIENTS

1/4 cup honey
2 tablespoons prepared Dijon-style mustard
2 tablespoons chopped fresh rosemary
1 teaspoon freshly ground black pepper
1 teaspoon lemon zest
3 cloves garlic, minced
5 pounds whole leg of lamb
1 teaspoon coarse sea salt

DIRECTIONS

In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.

Preheat oven to 450 degrees F (230 degrees C).

Place lamb on a rack in a roasting pan and sprinkle with salt to taste.

Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.