Dry Aged American Butterflied Leg of Lamb

$137.39

Dry Aged American Butterflied Leg of Lamb is deboned and quicker to cook than a bone-in Leg of Lamb. This cut is rich and robust in flavor. A favorite of Lamb aficionados Excellent for preparation on grill or broiler.

Special Order Only – Available Approximately 1 Week From Order Date 

Seasoning Options
Herb Seasoned: Extra Virgin Olive Oil, Fresh Chopped Garlic, Rosemary, Thyme & Sage.
Hoisin Glaze: Asian BBQ Sauce with Ginger & Garlic.
Prime Time Homemade BBQ Sauce:  A Unique, Robust, & Tangy BBQ Sauce with Fresh Herbs and Garlic.
Teriyaki: Soy Sauce, Sugar,  Onion, Garlic, Ginger, Sesame Seeds & Spices.

Clear
SKU: L106

SERVING SIZE GUIDE
Whole Leg – 8-10 Average Portions

BROILING
If you choose, add a marinade, rub or select a seasoning recipe. With oven on broil, place broiler pan 3-4 inches away from heat source. Place lamb in preheated broiler for approximately 24-36 minutes, total cooking time or until the internal temperature reaches 125 degree – 130 degrees for rare to medium rare. Add a few more minutes for medium (140 degrees) and slightly longer for well done (150-160 degrees), checking frequently. Let stand about 4-6 minutes before slicing. Consult Cooking ABC’s for more information on cooking times.

GRILLING
If you choose, add a marinade, rub or select a seasoning recipe. Preheat grill on medium-low. Place lamb in the preheated grill for approximately 24-36 minutes, total cooking time or until internal temperature reaches 125 degree to 130 degrees for rare to medium rare. Add a few more minutes for medium (140 degrees) and slightly longer for well done (150-160 degrees), checking frequently. Let stand about 4-6 minutes before slicing. Consult Cooking ABC’s for more information on cooking times.

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