Canadian Lamb Leg Bone In

This is the full leg, left intact — nothing overworked, just properly trimmed.

We recommend scoring the leg of lamb and rubbing it with a mixture of garlic, olive oil, rosemary, thyme, Dijon mustard, salt and pepper before roasting in the oven until tender.

Arrives fresh. Keep refrigerated and use within 3–5 days, or freeze for longer storage.