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Texas is synonymous with beef as Kentucky is equally comparable with Lamb. We partnered with family farmers who are reviving the culinary heritage of Kentucky by raising Katahdin Lamb. With a true commitment to sustainability and the highest regard for animal welfare, our lamb are of premium quality all year round. This starts with healthy soil to grow the best grass, quality animal breed stock and highly educated farmers; you truly can taste the difference. We never administer antibiotics, hormones nor steroids. Our premium Kentucky Lamb has been a staple of American history prior to the 1800’s where it was common place to pair a lamb ham with a glass of bourbon. You Wool not believe how good they taste until you try some! With a clean flavor profile, these lamb do not have a gamey taste and are perfect for the first time lamb eater. Please note that our Kentucky Lamb is from a whole animal program and that our ground lamb comes from Australia.

  • Lamb Kentucky Bone-In Leg

    8 LB. (AVERAGE)
    Lamb Kentucky Bone-In Leg

    The whole leg comes bone-in. You can roast whole or remove the bone from the leg. When off the bone, try stuffing and truss back together or just leave the leg meat butterflied open and grill to medium rare. To remove the bone, simply cut down the bone lengthwise, carefully cut all the way around the bone (use the bone as a guide for your knife, try not to puncture the meat). One way you could season the leg would be by using a liberal amount of  kosher salt, black pepper, thyme, oregano, fennel and cumin.

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    Lamb Kentucky Bone-In Leg
    Lamb Kentucky Bone-In Leg


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