$81.97 – $231.94
Lamb Loin Chops – The miniature T-Bone cut of lamb is excellent for grilling or broiling.
Frenched Lamb Rack – Delicious and tender, the rack is trimmed and “frenched” for the finest presentation and taste. Excellent roasted or grilled.
Boneless Leg of Lamb – Lean, tender and delicious, the lamb leg is rich with the fabulous flavor of young spring lamb.
Lamb Loin Chops
The miniature T-Bone cut of lamb is excellent for grilling or broiling. Tender and tasty, perfect for any special
occasion meal or to make any occasion special!
Grilling or Broiling: Season chops with salt and freshly cracked pepper, or marinade several hours with your
favorite marinade. Cook over hot fire on grill, or cook under a broiler with the broiler pan close to the fire. For
medium rare, cook approximately four minutes on each side.
Rack of Lamb
The quintessential lamb cut. Delicious, tender and very dramatic. The rack is trimmed and “frenched” for the
finest presentation and taste. Excellent roasted or grilled.
Boneless Leg of Lamb
Lean, tender and delicious, your family will love this wonderful delicacy. Rich with the fabulous flavor
of young spring lamb, this roast is wonderful prepared in the oven or on the grill.
Basic Roasting Instructions
Rub the surface of the lamb roast with olive oil. Season with salt, freshly cracked pepper and
rosemary. Garlic cloves may be stuffed into the crevices of the roast. Roast in an open, shallow pan
for two hours at 325 degrees. Reserve drippings for basic gravy.
Grilled Butterflied Leg of Lamb
Cut the strings of the roast and open it up flat. Season as above, garlic can be inserted by making
small slits and inserting garlic cloves. On the grill, braise both sides over direct heat for
approximately eight to ten minutes per side. Move the roast so that it is not directly over the coals.
On a gas grill, turn the grill down. Close hood and cook for approximately 30-40 minutes.