LEG OF LAMB, Bone-in — Dorset Horn, Tunis, or Navajo-Churro — America's rarest lamb
Leg of Lamb Bone-in, shank-off Dorset Horn, Tunis, or Navajo-Churro 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 and Shepherd, Antonio Manzanares in New Mexico
Heritage lamb has tremendous marbling resulting in a more tender, exquisite and juicy meat
The Dorset Horn is considered threatened with fewer than 1,000 annual registrations in the United States
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.
The secret to great lamb is to start off with great ingredients, and nothing beats our storied heritage breeds — Tunis, Dorset Horn and Navajo-Churro. Each breed comes from a different culinary tradition tracing back thousands of years and boasts a distinctive, nuanced flavor.
From Biblical times to the front lawn of the White House, each breed has its own history, taste and story. We hope that you’ll try them both.
The Tunis is earthy with notes of buttermilk, and the Dorset is lighter, with a clean, floral finish. Both heritage breeds are grass-fed, and boast a flavor far more nuanced and subtle than any commercially farmed lamb could ever be — not to mention an incredible history: The Dorset Horn is a breed of sheep that spread over Dorset, Somerset, Devon, and most of Wales. In 1750 this is the breed the English with a fine palate would eat for Christmas! John Adams mentioned the Tunis in his diary, and Thomas Jefferson ordered the importation of a herd from Tunisia because he loved them so much he thought they should be more readily available. George Washington also bred them — one of his early legacies was the proliferation of his particular Tunis crossbreed on farms and dinner tables along the East Coast.
The Navajo-Churro lamb is remarkably tender – even cuts like the shoulder and legs that sometimes call for braising can be roasted and served medium rare like the loin chops or the rib rack. Truly, these animals are a reflection of the ground upon which they were raised, one-hundred percent free range, raised in Navajo Country and in the mountains of New Mexico. There is very little hay feeding in the winter, as they are grazed at lower elevations, producing an herbaceous and savory flavor.