Leg of Lamb (approx 3-4lb) - Limited Qty

Grass-fed Leg of Lamb from Veteran’s Liberty Ranch. Leaner than the shoulder but still rich with classic lamb flavor, this pasture-raised roast makes a beautiful centerpiece for holidays, celebrations, Sunday dinners, and any meal that deserves something a little special.

Sourcing & Practices

Veteran’s Liberty Ranch raises its lamb on pasture with a grass-fed diet and without hormones or antibiotics. Their ranching philosophy centers on healthy animals, regenerative grazing practices, thoughtful care of the land, and direct relationships with customers.

What to Expect

Leg of lamb is a relatively lean and versatile roast with a tender texture when it is seasoned well, cooked carefully, and allowed to rest before carving. Garlic, rosemary, oregano, thyme, lemon, mustard, cumin, mint, and warm Mediterranean spices are all natural pairings.

Serve it with roasted potatoes, seasonal vegetables, couscous, salads, yogurt sauces, chimichurri, or pan juices.

How to Use

Thaw completely in the refrigerator, allowing extra time for a larger roast. Season generously and roast until it reaches your preferred doneness.

Use a thermometer rather than relying only on time. Whole lamb cuts should reach at least 145°F followed by a three-minute rest. Let the roast rest for approximately 15–20 minutes before carving so the juices can redistribute, then slice against the grain.

About the Ranch

Veteran’s Liberty Ranch is run by Michelle Smith in Rhome and Julie Green in Liberty Hill. Together, their families raise a wide assortment of local proteins while building stronger connections between North Texas customers and the people producing their food.

Learn more about Veteran’s Liberty Ranch on our Partner page.

Quick Details

Raised by: Veteran’s Liberty Ranch
Cut: Leg of lamb
Raising practices: Pasture-raised and grass-fed
Best for: Roasting, celebrations, holiday dinners, grilling, and carving for a crowd
Storage: Keep frozen. Thaw completely in the refrigerator before cooking.
Cooking note: Cook to at least 145°F, rest for a minimum of three minutes, and carve against the grain.