Pasture-raised Texas lamb is rubbed with a bold mix of parsley, basil, oregano, rosemary, and thyme, then slow-roasted until tender and deeply flavorful. Roasted bell peppers add a touch of sweetness to balance the savory herbs. It’s a rustic centerpiece that brings together the freshness of spring and the soul of South Texas cooking.



How to Reheat Your Roasted Leg of Lamb

Here’s how to get that leg of lamb perfectly juicy and tender—without drying it out. Don’t worry, it’s simple!

Remove the lamb from the fridge 30–45 minutes before reheating so it can come to room temperature.

PREHEAT: Warm your oven to 325°F.

PREP: Place the lamb in a roasting pan and add a generous splash of stock, broth, or water to the bottom to keep things moist (About 1 cup should be enough). Cover tightly with foil to lock in the steam.

REHEAT: Pop it in the oven and heat for 25–35 minutes, or until warmed through (about 130°F internal temp for a warm center). Want it a bit crispier? Remove the foil for the last 5–10 minutes.

FINISH: Just before serving, spoon any pan juices over the meat. For a little extra richness, melt ¼ stick of butter into the pan juices and brush it all over the lamb right before it hits the table.

Chef’s Tip: A meat thermometer is your best friend—aim for around 130°F for warm and juicy slices, or 140°F if you prefer it piping hot.