LEG OF LAMB, from America's most marbled Heritage breed — Tunis — Bone-in
Leg of Lamb Bone-in, shank-off Tunis Choose your preferred weight and breed from the drop down menus above
Humanely raised on pasture
100% antibiotic free
Raised by Ben and Grace Machin Tamarack Sheep Farm, Vermont
Tunis lamb has tremendous marbling resulting in a more tender, exquisite and juicy meat
Leg of lamb is seductively easy to prepare: We recommend covering the roast thoroughly in salt, pepper, olive oil, and rosemary sprigs. For a perfect medium rare, roast it in a 400 degree oven until the internal temperature reaches 140 degrees, and then let it rest for a few minutes, as the roast will continue to cook after leaving the oven. These legs are rich in flavor and also stand up for hearty sandwiches the next day.
Originally from Tunisia, Libya, and northern Egypt, the Tunis sheep breed has a history that spans three thousand years. The Tunis was an early import and flocks were owned by George Washington and Thomas Jefferson, enjoyed for their texture and delicate flavor. Today there are fewer than 2,500 annual registrations of the Tunis sheep in the United States and estimated global population less than 10,000. Credit for saving the breed from extinction is given to Maynard Spigener of South Carolina who hid them on his land along the Congoree River during the Civil War.
Our Tunis first arrived to Corinth, Vermont in the 1920s thanks to Ben Machin’s grandfather. Ben and Grace now raise the flock on the beautiful pastures of Tamarack Sheep Farm. Lamb is a seasonal meat — ‘tis the season! All the cuts of the Tunis breed are available year round our website and delivered fresh to us in March.
We bring in whole lamb nose-to-tail. We love to grill the lamb chops and loin chops with olive oil, salt, and pepper. The Tunis leg is perhaps the best roasting cut in the livestock world – sear and then roast in a 400 degree oven for about an hour. The marbling of the Tunis makes for great braising experiences — our favorite braising cut is the lamb shanks. Ground lamb is delicious in any one of about 5 million recipes — there is almost no wrong way to cook with it!