These beautiful, bone-in leg of lamb roasts are a real treat. Tender and delicious, this is a classic lamb dish that is sure to be a crowd-pleaser. Our lambs are Khatadin x Dorper "hair sheep" which are known for their mild flavour. Because we raise our lambs 100% on pasture, they take a little longer to finish and have a sweet, earthy flavour. They are leaner than feed-lot finished lamb so prepare as you would grass-finished beef. Here are a few tips:

• bring to room temperature before cooking
• best prepared medium rare (145) and no more than medium (155)
  
• pull from oven 10 degrees LOWER than your desired temperature as the meat will continue to cook while resting
• rest meat for 10 minutes before cutting to redistribute juices
• slice meat against the grain