Thursday & Friday 3:00 - 7:00 p.m.
Saturday 9:00 a.m. - 3:00 p.m.
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Need a stocking stuffer? Or one more gift? Jingle Bell Java and Mr. Clause Holiday Toddy fresh roasted coffee beans are $1.00 off per bag while supply lasts.
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Tired of dry turkey? Why not cook a boneless leg of lamb? We have several sizes in stock from our pasture raised lambs. We even included a recipe that is very simple but the key is using a meat thermometer and don’t overcook it. We usually take our roast out to rest for 15 minutes under foil before slicing.
*See recipe below
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Do you still have that one person who is hard to buy for? Who doesn't like steak? We have premium, locally raised Sirloin, New York Strip, Ribeye and Filet.
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We have one Lamb Lovers Bundle for $60 which includes two boneless roasts about 2 pounds each & 2 packages of rack chops about a pound each (8 chops) and one Grill Lovers Bundle for $40 which includes 2 packages of lamb patties, 1/4 pound each/4 per package and 2 packages of rack chops about a pound each (8 chops).
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Vanilla, Peppermint, Cookies & Cream, White Chocolate Peppermint, Coffee & Brownies, Cookie Caramel Sundae. There are a few sale ice creams left!
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ROASTED BONELESS LEG OF LAMB
PREP TIME: 20 mins
COOK TIME: 1 hr 10 mins
TOTAL TIME: 1 hr 30 mins
COURSE: Dinner
CUISINE: American
This roasted boneless leg of lamb seasoned with rosemary, lemon juice, dijon mustard and garlic is a succulent Easter delight that truly celebrates Spring.
INGREDIENTS
- 5 cloves garlic, crushed
- 2 tbsp lemon juice, freshly squeezed
- 3 tbsp fresh rosemary, chopped
- 1 tbsp Dijon mustard
- 2 tsp olive oil
- 1 1/4 tsp kosher salt, more or less to taste
- fresh ground black pepper
- 3 1/2 - 4 lb uncooked trimmed lamb leg, boneless, rolled and tied.
INSTRUCTIONS
- Preheat oven to 375ºF. Line a roasting pan with aluminum foil and place a rack in the pan.
- Combine crushed garlic, rosemary, lemon juice, mustard, olive oil, salt and pepper; mix well and rub mixture all over lamb.
- Roll the lamb and use butcher's twine to tie it together and place it on the prepared roasting pan.
- Roast in the oven until medium-rare and a meat thermometer inserted in center reads 135-140ºF, anywhere from 70 minutes and up depending on the size of your roast.
- Remove the lamb and let it rest about 15 minutes on a cutting board. Keep in mind the temperature will increase a few degrees once it rests.
- Slice lamb into 1/4-inch thick slices and place on a serving platter.
Serving: 4oz, Calories: 213kcal, Carbohydrates: 1.5g, Protein: 29g, Fat: 9g, Saturated Fat: 3g, Cholesterol: 90mg, Sodium: 176.5mg, Fiber: 0.2g
Blue Smart Points: 6
Points +:6
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Shannon Family Farms - Pasture Raised Pork, Grass Fed Beef, Chicken, Farm Fresh Eggs
www.shannonfamilyfarms.com
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Silver Valley Farm - Pasture Raised Lamb, raw fleeces, roving for spinners, yarn, handmade soap, Farmgirl Ice Cream, Farm Fresh Eggs
www.silvervalleyfarm.com
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