Leg of Lamb
Leg of Lamb
100% Grass Fed
Regenerative
Needle Free
- 100% grass-fed & finished (no grain)
- Regenerative
- Rotationally grazed on diverse pastures
- Chemical free
- 'Needle-free': NO vaccines, antibiotics, hormones or dewormers
- Maximal nutrition
- Description
- Ingredients
- Standards
- Best Uses
Our 100% grass-fed leg of lamb is a true nutritional powerhouse, offering lean, complete protein along with a wealth of essential B vitamins, zinc, selenium, and iron—vital nutrients that support energy, immune function, and overall health. The rich collagen content in this cut provides additional benefits for joint, skin, and gut health, making it as nourishing as it is delicious. Raised on rotationally grazed, nutrient-rich pastures, the lamb from our partner farms is not only packed with flavor but also abundant in anti-inflammatory phytochemicals that promote overall wellness.
Traditionally, leg of lamb is roasted whole, often seasoned with garlic, rosemary, and olive oil, creating a tender, flavorful centerpiece for any meal. It’s perfect for special occasions like holiday dinners, family gatherings, or any time you want to indulge in a rich, satisfying meal. Slow-roasting or braising at low temperatures allows the meat to become fall-apart tender, while the natural juices help keep it moist and flavorful. Plus, the bone adds both flavor and richness, infusing the meat with a depth of taste that enhances every bite.
Lamb has been a staple in human diets for over 10,000 years, cherished in ancient food cultures long before beef became the go-to protein. While beef may dominate modern kitchens today, lamb’s rich history and exceptional nutritional benefits remain unparalleled.
Traditional Recipes & Preparation:
- Roast Leg of Lamb: A classic preparation that’s perfect for holiday dinners or family gatherings. Rub the leg of lamb with garlic, rosemary, olive oil, and a touch of lemon, then slow-roast at a low temperature (around 325°F) for 1.5 to 2 hours until tender and juicy. The bone adds richness to the meat, and the slow-roasting process ensures a melt-in-your-mouth result.
- Braised Leg of Lamb: For a fall-apart tender texture, braising is the way to go. Brown the lamb in a hot pan, then slow-cook it in a Dutch oven or roasting pan with aromatics, wine or broth, and your favorite herbs. Braising at a low temperature for several hours makes the meat incredibly tender and flavorful.
- Grilled Leg of Lamb: If you’re looking for a more hands-on cooking method, grilling the leg of lamb is an excellent choice. Marinate the lamb in a mixture of olive oil, garlic, lemon, and herbs, then grill over medium-high heat for a crispy, smoky exterior and juicy interior. Slice it thin for a flavorful addition to salads, sandwiches, or wraps.
Leg of Lamb Reviews
Delicious taste
Paula
08/05/2024
Wow
Sandra
12/06/2024
Wow
Richard
09/02/2024
100% Grass-Fed
Our commitment to 100% grass-fed lamb means no grains, no feedlots—ever. Our lamb graze freely on nutrient-rich pastures, eating the diet nature intended, which supports their metabolic health and aligns with their natural physiology. In contrast, grain-fed lamb are confined to feedlots with limited movement, rapidly fattened on high-energy grain diets that produce excessively fatty meat—far removed from the cuts of meat historically consumed from wild ruminants.
Research shows that grain-fed livestock develop elevated glucose metabolites, triglycerides, and oxidative stress markers, while pasture-finished animals maintain superior metabolic function.
By choosing our 100% grass-fed lamb, you’re enjoying a cleaner, more nutrient-dense product that mirrors the meat our ancestors thrived on—free from the endocrine-disrupting pesticides and phytoestrogens often found in conventional grain-fed lamb.
Regeneratively Raised
Not all grass-fed lamb is the same—there is a difference between lamb continuously grazing on a single plot of grass and those raised through rotational grazing. Rotational grazing is a management practice where lamb are strategically moved from one patch of grass to the next, mimicking the natural movement of wild herbivores. This practice allows pastures to recover, promotes soil health, increases biodiversity, and enhances the nutritional quality of the meat.
Rotationally grazed lamb consume a wider variety of nutrient-rich grasses, resulting in meat with higher concentrations of vitamins, minerals, and phytochemicals—bioactive compounds known for their anti-inflammatory and anti-carcinogenic properties. The phytonutrient content of lamb is shaped by grazing practices, with those on diverse pastures accumulating more beneficial compounds that enhance the meat’s nutritional value.
This highlights the importance of not just grass-feeding, but also livestock management. While rotational grazing requires more effort, its benefits—healthier meat, improved soil, and a more sustainable ecosystem—make it a worthwhile investment for both the environment and human health.
Free of Pharmaceuticals and Toxic Agrochemicals
Healthy animals don’t need pharmaceutical interventions. Our lamb are raised in optimal conditions—grazing on fresh pasture, breathing clean air, and regularly moved to new grass, ensuring they aren’t living in their own waste or exposed to toxins. This natural lifestyle eliminates the need for routine antibiotics, vaccines (including mRNA vaccines), hormones, and dewormers. In contrast, conventional feedlot lamb are confined to crowded, unsanitary conditions, requiring constant pharmaceutical support to stay healthy.
By prioritizing regenerative farming practices, our farmers raise resilient lamb that rarely get sick. Our animals experience minimal parasite exposure, no stress from confinement, and receive optimal nutrition from diverse pastures that supports their immune function and metabolic health. Our needle-free lamb offers pure, wholesome meat—just as nature intended—without the pharmaceutical crutches required by industrial agriculture.
Needle free meat - free of vaccines, antibiotics, hormones & dewormers.
