Leg of Lamb, Butterflied

The Ultimate Roast: Tender, Global, and Gourmet. Experience the rich, sophisticated flavor of our Domestic ABF Butterflied Leg of Lamb. By expertly removing the bone and “butterflying“ the meat, we’ve created a cut that cooks faster, seasons more deeply, and carves like a dream. It’s the perfect centerpiece for an upscale Sunday roast or a Mediterranean-inspired backyard grill.

Product Highlights

• Domestic ABF Quality: Proudly sourced from U.S. family farms. This lamb is Antibiotic-Free (ABF), ensuring a clean, natural taste that reflects the highest standards of animal welfare.
• The “Butterfly“ Advantage: By opening the leg out flat, the meat maintains a more uniform thickness. This means even cooking and a significantly shorter time in the oven or on the grill compared to a bone-in roast.
• Generous Size: At 2.25 lbs, this cut comfortably serves 4–6 guests, making it an impressive choice for intimate dinner parties or holiday gatherings.
• Flavor Profile: Domestic lamb is known for a milder, more delicate flavor than imported varieties—perfect for those who prefer a succulent, buttery finish without a heavy “gamey“ taste.

Mastering the Roast

• Seasoning: Because it’s butterflied, you have more surface area to work with. Rub generously with olive oil, crushed garlic, fresh rosemary, and coarse sea salt.
• Grill: Sear over high heat for 5 minutes per side, then move to indirect heat for 20–25 minutes.
• Oven: Roast at 375°F for 35–45 minutes until the thickest part reaches your desired doneness.
• The Goal: For the most tender results, aim for an internal temperature of 130°F to 135°F for a perfect medium-rare.
• Rest: Allow the lamb to rest for at least 10 minutes before slicing against the grain.

Elegant Pairing Ideas

• Traditional: Serve with roasted root vegetables and a classic mint chimichurri.
• Mediterranean: Pair with a Greek salad, warm pita, and a dollop of cool tzatziki.
• The Wine: A glass of earthy Pinot Noir or a spicy Syrah will beautifully complement the richness of the lamb.

Chef’s Note: A butterflied leg is the best cut for marinating! Since it lays flat, the marinade penetrates the meat quickly. Even 2 hours in a lemon-oregano rub will transform the dish.