Fox Trot Farm

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Holiday Herb Roasted Fox Trot Farm Leg of Lamb

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Picture of Fox Trot Farm Leg of Lamb

We have a good supply of our delicious leg roasts for the holidays. They range from about 4 1/2 to 5 1/2 pounds. They are bone-in for extra flavor, and we’ve had the shanks removed so they’ll fit easily into your roasting pan. They are $10.99/pound, which is a great deal for pasture raised local lamb. The roasts are lean and tender and mild, and, if you do want to remove the bone, it is easily done and I can show you how.

Some of our customers are curious about our favorite ways to prepare our leg roasts, so we’ll post a traditional roast recipe as well as a grilled recipe on our blog. This first recipe is for roasted, and the grilled recipe will appear next week. We hope you’ll give them a try over the upcoming holidays.

Fox Trot Farm Herb Roasted Leg of Lamb

So delicious and so simple to prepare! This is our lamb at its finest, tender and succulent and mild tasting with just the right amount of seasoning to make your mouth water!

1 Fox Trot Farm leg of lamb, thawed, rinsed and patted dry with paper towels.
1 tsp. ground dry mustard
1 tsp. ground dry ginger
3 tablespoons finely minced fresh rosemary leaves
2 tablespoons finely minced fresh mint leaves
2 tsp. salt
1/2 tsp. ground black pepper
4 cloves fresh garlic, finely minced
1 tsp. soy sauce
1 tablespoon. olive oil

-Combine all the above ingredients except the meat in a small bowl to make a thick paste. Rub the paste all over the meat, pushing it into crevices, until the entire roast is coated.
-Place in a plastic bag, squeeze out the air, and seal. Refrigerate at least 2 hours, but overnight is best. Allow to come to room temperature before roasting.
-Heat oven to 350 degrees.
-Take the roast out of the plastic bag and place it on a rack over a foil-covered sheet pan.
-Place meat thermometer in thickest part of roast, being careful not to put it against the bone.
-Roast at 350 degrees for about 1 1/2 hours, or until the thermometer reads 135 degrees for medium rare. (The amount of time will depend on the size of your roast.)
-Remove from oven, cover lightly with foil, then lay a heavy kitchen towel over top.
-Allow to rest for at least 20 minutes. If you slice it sooner, the juices will pour out.
-Slice and arrange on a platter. Pour any escaped juices over the top.

You can purchase this roast and any of our lamb meat at the Waxhaw Farmer’s Market on Saturday mornings, or right from our farm at 5066 Rowell RD, Lancaster. Just give us a call at 803-804-3541 to make sure we’re home to help you.

EIEIO!
Debbie

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