Lamb leg roasts are cut from the shoulder above the shank. They have similar flavour to a lamb shank, yet they’re more tender and meaty, and are considered a premium roast of lamb.
We recommend a reverse sear, roasting your lamb leg in a low oven at 275°F (135°C), until it reaches an internal temperature of 130°F (54°C) for medium-rare. Let it rest for 20 — 30 minutes, then pat it dry, and give it a very hot sear until it develops a mahogany-coloured outer crust.
2 pounds (908 g) per lamb leg roast, fresh-frozen and vacuum-sealed.