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100% Grass-Fed Boneless Lamb Leg Roast
100% Grass-Fed Boneless Lamb Leg Roast 1
Capra Foods

100% Grass-Fed Boneless Lamb Leg Roast

$19.99 / Pound19.99
3.25 lb
Add to Order
0
$19.99 / Pound19.99
3.25 lb
Add to Order
0
Description
A true centerpiece cut, Capra Farm’s 100% Grass-Fed Boneless Lamb Leg Roast (3–3.50 lb avg) brings together bold pasture-raised flavor and effortless versatility for gatherings, holidays, or a memorable weekend meal. Sourced from regeneratively raised lambs, this roast is 100% grass-fed and finished on open pasture, delivering a clean, naturally rich flavor and tender texture that reflects thoughtful stewardship from pasture to plate.

Boneless and expertly trimmed, this leg roast cooks evenly and slices beautifully, making it ideal for slow roasting, grilling, or braising. Its lean structure and deep flavor profile shine with simple seasoning—olive oil, garlic, herbs, and citrus—allowing the quality of the lamb to take center stage. Whether served as a classic roast with vegetables or sliced thin for sandwiches, grain bowls, or wraps, this cut offers both elegance and everyday versatility.

Designed to feed a crowd while keeping preparation straightforward, this lamb leg roast is a go-to for those looking to bring something special to the table—rich in flavor, rooted in regenerative agriculture, and built for sharing.
Recipe
Garlic & Herb Crusted Grass-Fed Lamb Leg Roast

Serves 6–8 | Cook time: 1½–2 hours

Tender, juicy, and deeply flavorful, this boneless lamb leg is coated in a bold garlic-herb crust and slow-roasted to perfection. It’s a true showstopper that pairs beautifully with roasted root veggies or fresh greens.

Ingredients:
3–4 lb 100% Grass-Fed Boneless Lamb Leg Roast

3 Olive Oil

4 cloves garlic, minced

1 tbsp fresh rosemary, finely chopped

1 tbsp fresh thyme leaves

Zest of 1 lemon

2 tsp kosher salt

1 tsp black pepper

Optional: 1 tbsp Dijon mustard for extra flavor

Optional sides: Carrots, sweet potatoes, or roasted new potatoes

Instructions:
Preheat & Prep:
Preheat oven to 375°F. Pat the lamb roast dry with paper towels.

Make the Garlic-Herb Rub:
In a small bowl, combine olive oil, garlic, rosemary, thyme, lemon zest, salt, pepper, and mustard (if using). Rub mixture all over the lamb.

Tie & Roast:
If the roast isn't already tied, tie it with butcher’s twine for even cooking. Place in a roasting pan or cast iron skillet. Roast for about 20 minutes per pound, or until internal temp reaches:

130°F for medium-rare

140°F for medium

Rest:
Remove from oven, tent loosely with foil, and let rest for 15–20 minutes before slicing.

Serve:
Slice against the grain and serve with roasted seasonal veggies, mashed sweet potatoes, or a fresh mint chimichurri.

Optional Pairings:
Goody Greens Nam Jim Jaew for a bold, spicy dipping sauce

Side salad with Lone Star Lettuce Growers Greens and citrus vinaigrette

Leftovers make amazing sandwiches with Baguette and pickled onions
Supplier
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