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The lean fats in our Bone-Out Lamb Leg breakdown wonderfully as a roast and create a delicious texture and richness. Having the bone-out on this cut makes it easier to handle and can then be tied to ensure uniform cook time.
*Picture is of a butterflied lamb leg best suited for grill, can also be rolled and tied.
Although and overall delightful roast, the Bone-In Lamb Leg is truly made greater by the...
The Boneless Lamb Shoulder comes trimmed and tied. It's easily comparable to the leg in...
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