Grass-fed Lamb Leg Roast, Bone-in
Season generously with a mix of minced garlic, chopped rosemary, salt, pepper, and olive oil, then sear it in a pan until golden brown before transferring it to the oven. Cook to medium-rare. Rest before slicing.
Raised, harvested, and processed in Hawaiʻi
Defrosting Instructions
For best results, defrost your leg of lamb in the refrigerator. Allow approximately 24 hours per 4-5 pounds of meat to thaw completely.
Storage Tips
Safe Handling Instructions
This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions.
• Keep refrigerated or frozen. Thaw in the refrigerator or microwave.
• After thawing, use within one to two days.
• Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry.
• Cook thoroughly.
• Keep hot foods hot. Refrigerate leftovers immediately or discard.
Season generously with a mix of minced garlic, chopped rosemary, salt, pepper, and olive oil, then sear it in a pan until golden brown before transferring it to the oven. Cook to medium-rare. Rest before slicing.
Raised, harvested, and processed in Hawaiʻi
Defrosting Instructions
For best results, defrost your leg of lamb in the refrigerator. Allow approximately 24 hours per 4-5 pounds of meat to thaw completely.
Storage Tips
Safe Handling Instructions
This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions.
• Keep refrigerated or frozen. Thaw in the refrigerator or microwave.
• After thawing, use within one to two days.
• Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry.
• Cook thoroughly.
• Keep hot foods hot. Refrigerate leftovers immediately or discard.
Description
Season generously with a mix of minced garlic, chopped rosemary, salt, pepper, and olive oil, then sear it in a pan until golden brown before transferring it to the oven. Cook to medium-rare. Rest before slicing.
Raised, harvested, and processed in Hawaiʻi
Defrosting Instructions
For best results, defrost your leg of lamb in the refrigerator. Allow approximately 24 hours per 4-5 pounds of meat to thaw completely.
Storage Tips
Safe Handling Instructions
This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions.
• Keep refrigerated or frozen. Thaw in the refrigerator or microwave.
• After thawing, use within one to two days.
• Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry.
• Cook thoroughly.
• Keep hot foods hot. Refrigerate leftovers immediately or discard.
