A roast leg of lamb is always guaranteed to look impressive on the table. The best part is when it tastes as good as it looks. This is such a festive meal for the holidays and is a perfect alternative - or addition to - turkey on Thanksgiving. If you’re intimidated by preparing a leg of lamb (which, by the way, is just another name for the shoulder roast) - don’t worry. It’s actually really simple, especially since ours are already deboned. Feel free to add different spices to the rub according to your tastes, as lamb is an excellent meat to pair with robust flavors.
The Best Tasting & Most Ethically Sourced Lamb
Our lamb is raised on the North Island of New Zealand, in the incredibly beautiful foothills of Mount Ruapehu. The lambs are born and live their lives freely roaming the lush green landscape. These animals are raised by the Maori people native to New Zealand, and have been bred for generations for extraordinary taste and quality. They graze on verdant green grass rich with nutrients and are never given any type of antibiotics or growth hormones.
Why We Choose Lamb Raised In New Zealand
Lambs in New Zealand graze on some of the world’s most lush and nutrient rich pastures. The country enjoys a unique, subtropical climate that encourages animals and plants alike to flourish. New Zealand has some of the best conditions in the world for raising lamb, which might explain why their population outnumbers humans. Cultural traditions in New Zealand make it the industry standard to raise meat humanely and naturally. New Zealand lamb is grass fed throughout its life, unlike American lamb which is often grain finished to encourage larger size and higher body fat percentage. New Zealand lambs are smaller in size, because they were allowed to grow and develop the way nature intended.
- 1 lamb shoulder roast
- Kitchen twine
- 2 teaspoons avocado oil
- 1 large clove of garlic, minced
- 2 minced anchovies
- 1 tablespoon finely chopped fresh rosemary
- 1 teaspoon lemon zest
- Pinch red pepper flakes
- 2 teaspoons sea salt
- Pinch freshly ground black pepper
- Let the thawed lamb roast come to room temperature for about an hour prior to cooking. Prepare the oven by moving a rack to a lower-middle position. Preheat the oven to 275 degrees Fahrenheit.
- Heat avocado oil over medium heat in a small saucepan. When it’s shimmering, add in the minced garlic, shallots, and anchovies. Stir to combine. Mix in the chopped rosemary, lemon zest and red pepper flakes. Cook for a few minutes until the garlic is tender and fragrant, stirring occasionally. Remove from the heat and set aside in a small bowl. Season the mixture with 2 teaspoons of sea salt and freshly ground black pepper to taste.
- Rub half of the seasoning mixture all over the lamb roast. Take your time working it into the crevices of the meat. Roll the roast up, making it even in thickness all the way through. Tie up securely with kitchen twine. Rub the remaining half of the seasoning mixture into the outside of the lamb roast. Let the roast marinate in the refrigerator or cook immediately. It’ll turn out delicious both ways although marinating in the refrigerator is desirable.
- To cook, place the roast on a baking sheet lined with foil and a baking rack set on top. Place in the preheated oven and cook until a meat thermometer reads 125-130 degrees Fahrenheit (for medium-rare). Check after an hour and a half.
- Remove the roast from the oven and rest for 30-40 minutes.
- Meanwhile, increase the temperature of the oven to 500 degrees Fahrenheit. After the lamb roast has finished resting, place it back in the oven and cook for approximately 15 more minutes, or until it’s a nice crispy golden brown.
- Take the finished roast out of the oven and rest the meat for an additional 5-10 minutes. Remove the kitchen twine. Slice and serve immediately.
Our Team Is Here To Help
At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.
Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar and seafood.