Fully broken down and tied back together — clean, uniform, and easy to portion.
Preferred Preparation
We recommend scoring the boneless leg of lamb and rubbing it with a mixture of garlic, olive oil, rosemary, thyme, Dijon mustard, salt and pepper before roasting it in the oven until tender.
Storage & Freshness
Arrives fresh. Keep refrigerated and use within 3–5 days, or freeze for longer storage.