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  • **** 15% Discount, Frozen, Spectacular Summer Cookout Combo Package; Lamb, Leg, Roast, Boneless: 5 Each, 8 Pound Average (40 Pounds), $9.70 per Pound ****

    • **** SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****
    • $$$ BUY 2 COMBO PACKS OF $200 OR MORE, 30% DISCOUNT FROM STICKER PRICE $$$
    • $$ QUALIFIES FOR 30% DISCOUNT WHEN ANOTHER $200+ COMBO PACK PURCHASED $$

    • *** Special Order ***: Frozen, Leg Primal Cut: Lamb, Leg, Roast, Butcher Tied, Boneless: 4 Each, 8 Pound Average (40 Pounds) @ $9.70 per Pound ~ $388.00:
    • *** Average Price per Pound Reduced from $11.44 to $9.70 ***
    • *** Remove Butcher Tied Rope, if Provided ***
    • Keep Cry-O-Vac Bag Frozen for 20 Weeks to Enjoy Maximum Quality from Processing Date or SELL BY DATE at -4° F to -22° F
    • Cooking Method: Oven- Dry/ Moist Heat & Cooking Instructions:
    • Thaw in Refrigerator from 34° F – 40° F Overnight on a Plate to Avoid Leakage
    • Room Temperature 30 Minutes & Pre-Heat Oven to 325° F
    • Place Desired Spices & Quartered Onions into Oven Safe Pan
    • Place Leg, Upward while Brushing with Extra Virgin Olive, Grapeseed, or Truffle Oil
    • Add Herbs/ Spices & Salt/ Pepper if Desired as Paste upon Boneless Lamb Leg Roast
    • Turn Meat Over to Splash More Extra Virgin Olive, Grapeseed, or Truffle Oil over Roast
    • Add Beef Broth/ Water to Pan & Cover with Foil, Cooking 55 – 75 Minutes
    • Remove from Oven & Remove Foil, Turning Meat to Check for Tenderness
    • Heat to an Internal Temperature of 145° F, Medium Rare or Longer for Desired Doneness
    • If Not Tender, Place Uncovered into Oven for 45 Minutes or Desired Tenderness
    • Rest 15 Minutes Covered with Foil on Platter to Retain Heat & Tenderness Enjoyment
    • Remove Foil & Remove Butcher Tied Rope, if Provided
    • Serve by Cutting Boneless Leg Roast at 90° Angle for Incredible Juiciness
    $388.00$457.60
  • **** 12% Discount, Frozen, Spectacular Summer Cookout Combo Package; Lamb, Leg, Roast, Boneless: 4 Each, 8 Pound Average (32 Pounds), $10.07 per Pound ****

    • **** SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****
    • $$$ BUY 2 COMBO PACKS OF $200 OR MORE, 30% DISCOUNT FROM STICKER PRICE $$$
    • $$ QUALIFIES FOR 30% DISCOUNT WHEN ANOTHER $200+ COMBO PACK PURCHASED $$

    • *** Special Order ***: Frozen, Leg Primal Cut: Lamb, Leg, Roast, Butcher Tied, Boneless: 4 Each, 8 Pound Average (32 Pounds) @ $10.07 per Pound ~ $322.00:
    • *** Average Price per Pound Reduced from $11.44 to $10.07 ***
    • *** Remove Butcher Tied Rope, if Provided ***
    • Keep Cry-O-Vac Bag Frozen for 20 Weeks to Enjoy Maximum Quality from Processing Date or SELL BY DATE at -4° F to -22° F
    • Cooking Method: Oven- Dry/ Moist Heat & Cooking Instructions:
    • Thaw in Refrigerator from 34° F – 40° F Overnight on a Plate to Avoid Leakage
    • Room Temperature 30 Minutes & Pre-Heat Oven to 325° F
    • Place Desired Spices & Quartered Onions into Oven Safe Pan
    • Place Leg, Upward while Brushing with Extra Virgin Olive, Grapeseed, or Truffle Oil
    • Add Herbs/ Spices & Salt/ Pepper if Desired as Paste upon Boneless Lamb Leg Roast
    • Turn Meat Over to Splash More Extra Virgin Olive, Grapeseed, or Truffle Oil over Roast
    • Add Beef Broth/ Water to Pan & Cover with Foil, Cooking 55 – 75 Minutes
    • Remove from Oven & Remove Foil, Turning Meat to Check for Tenderness
    • Heat to an Internal Temperature of 145° F, Medium Rare or Longer for Desired Doneness
    • If Not Tender, Place Uncovered into Oven for 45 Minutes or Desired Tenderness
    • Rest 15 Minutes Covered with Foil on Platter to Retain Heat & Tenderness Enjoyment
    • Remove Foil & Butcher Tied Rope, if Provided
    • Serve by Cutting Boneless Lamb Leg Roast at 90° Angle for Incredible Juiciness
    $322.00$366.08
  • **** 10% Discount, Frozen, Spectacular Summer Cookout Combo Package; Lamb, Leg, Roast, Boneless: 3 Each, 8 Pound Average (24 Pounds), $10.30 per Pound ****

    • **** SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****
    • $$$ BUY 2 COMBO PACKS OF $200 OR MORE, 30% DISCOUNT FROM STICKER PRICE $$$
    • $$ QUALIFIES FOR 30% DISCOUNT WHEN ANOTHER $200+ COMBO PACK PURCHASED $$

    • *** Special Order ***: Frozen, Leg Primal Cut: Lamb, Leg, Roast, Butcher Tied, Boneless: 3 Each, 8 Pound Average (24 Pounds) @ $10.30 per Pound ~ $247.00:
    • *** Average Price per Pound Reduced from $11.44 to $10.30 ***
    • *** Remove Butcher Tied Rope, if Provided ***
    • Keep Cry-O-Vac Bag Frozen for 20 Weeks to Enjoy Maximum Quality from Processing Date or SELL BY DATE at -4° F to -22° F
    • Cooking Method: Oven- Dry/ Moist Heat & Cooking Instructions:
    • Thaw in Refrigerator from 34° F – 40° F Overnight on a Plate to Avoid Leakage
    • Room Temperature 30 Minutes & Pre-Heat Oven to 325° F
    • Place Desired Spices & Quartered Onions into Oven Safe Pan
    • Place Leg, Upward while Brushing with Extra Virgin Olive, Grapeseed, or Truffle Oil
    • Add Herbs/ Spices & Salt/ Pepper if Desired as Paste upon Boneless Lamb Leg Roast
    • Turn Meat Over to Splash More Extra Virgin Olive, Grapeseed, or Truffle Oil over Roast
    • Add Beef Broth/ Water to Pan & Cover with Foil, Cooking 55 – 75 Minutes
    • Remove from Oven & Remove Foil, Turning Meat to Check for Tenderness
    • Heat to an Internal Temperature of 145° F, Medium Rare or Longer for Desired Doneness
    • If Not Tender, Place Uncovered into Oven for 45 Minutes or Desired Tenderness
    • Rest 15 Minutes Covered with Foil on Platter to Retain Heat & Tenderness Enjoyment
    • Remove Foil & Butcher Tied Rope, if Provided
    • Serve by Cutting Boneless Lamb Leg Roast at 90° Angle for Incredible Juiciness
    $247.00$274.56
  • **** 8% Discount, Frozen, Spectacular Summer Cookout Combo Package; Lamb, Leg, Roast, Butcher Tied, Boneless: 2 Each, 8 Pound Average (16 Pounds), $10.50 per Pound ****

    • **** SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****
    • $$$ BUY 2 COMBO PACKS OF $200 OR MORE, 30% DISCOUNT FROM STICKER PRICE $$$

    • *** Special Order ***: Frozen, Leg Primal Cut: Lamb, Leg, Roast, Butcher Tied, Boneless: 2 Each, 8 Pound Average (16 Pounds) @ $10.50 per Pound ~ $168.00:
    • *** Average Price per Pound Reduced from $11.44 to $10.50 ***
    • *** Remove Butcher Tied Rope, if Provided ***
    • Keep Cry-O-Vac Bag Frozen for 20 Weeks to Enjoy Maximum Quality from Processing Date or SELL BY DATE at -4° F to -22° F
    • Cooking Method: Oven- Dry/ Moist Heat & Cooking Instructions:
    • Thaw in Refrigerator from 34° F – 40° F Overnight on a Plate to Avoid Leakage
    • Room Temperature 30 Minutes & Pre-Heat Oven to 325° F
    • Place Desired Spices & Quartered Onions into Oven Safe Pan
    • Place Leg, Upward while Brushing with Extra Virgin Olive, Grapeseed, or Truffle Oil
    • Add Herbs/ Spices & Salt/ Pepper if Desired as Paste upon Boneless Lamb Leg Roast
    • Turn Meat Over to Splash More Extra Virgin Olive, Grapeseed, or Truffle Oil over Roast
    • Add Beef Broth/ Water to Pan & Cover with Foil, Cooking 55 – 75 Minutes
    • Remove from Oven & Remove Foil, Turning Meat to Check for Tenderness
    • Heat to an Internal Temperature of 145° F, Medium Rare or Longer for Desired Doneness
    • If Not Tender, Place Uncovered into Oven for 45 Minutes or Desired Tenderness
    • Rest 15 Minutes Covered with Foil on Platter to Retain Heat & Tenderness Enjoyment
    • Remove Foil & Butcher Tied Rope, if Provided
    • Serve by Cutting Boneless Leg Roast at 90° Angle for Incredible Juiciness
    $168.00$183.04
  • **** 6% Discount, Frozen, Spectacular Summer Cookout Combo Package; Lamb, Leg, Roast, Boneless: 8 Pound Average, $10.75 per Pound ****

    • **** SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****
    • $$$ BUY 2 COMBO PACKS OF $200 OR MORE, 30% DISCOUNT FROM STICKER PRICE $$$

    • *** Special Order ***: Frozen, Leg Primal Cut: Lamb, Leg, Roast, Butcher Tied, Boneless: 8 Pound Average @ $10.75 per Pound ~ $86.00:
    • *** Average Price per Pound Reduced from $11.44 to $10.75 ***
    • *** Remove Butcher Tied Rope, if Provided ***
    • Keep Cry-O-Vac Bag Frozen for 20 Weeks to Enjoy Maximum Quality from Processing Date or SELL BY DATE at -4° F to -22° F
    • Cooking Method: Oven- Dry/ Moist Heat & Cooking Instructions:
    • Thaw in Refrigerator from 34° F – 40° F Overnight on a Plate to Avoid Leakage
    • Room Temperature 30 Minutes & Pre-Heat Oven to 325° F
    • Place Desired Spices & Quartered Onions into Oven Safe Pan
    • Place Leg, Upward while Brushing with Extra Virgin Olive, Grapeseed, or Truffle Oil
    • Add Herbs/ Spices & Salt/ Pepper if Desired as Paste upon Boneless Lamb Leg Roast
    • Turn Meat Over to Splash More Extra Virgin Olive, Grapeseed, or Truffle Oil over Roast
    • Add Beef Broth/ Water to Pan & Cover with Foil, Cooking 55 – 75 Minutes
    • Remove from Oven & Remove Foil, Turning Meat to Check for Tenderness
    • Heat to an Internal Temperature of 145° F, Medium Rare or Longer for Desired Doneness
    • If Not Tender, Place Uncovered into Oven for 45 Minutes or Desired Tenderness
    • Rest 15 Minutes Covered with Foil on Platter to Retain Heat & Tenderness Enjoyment
    • Remove Foil & Butcher Tied Rope
    • Serve by Cutting Boneless Lamb Leg Roast at 90° Angle for Incredible Juiciness
    $86.00$91.52
  • **** 15% Discount, Frozen, Spectacular Summer Cookout Combo Package; Lamb, Leg, Roast, Bone In: 5 Each, 11 Pound Average (55 Pounds), $7.02 per Pound ****

    • **** SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****
    • $$$ BUY 2 COMBO PACKS OF $200 OR MORE, 30% DISCOUNT FROM STICKER PRICE $$$
    • $$ QUALIFIES FOR 30% DISCOUNT WHEN ANOTHER $200+ COMBO PACK PURCHASED $$

    • *** Special Order ***: Frozen, Leg Primal Cut: Lamb, Leg, Roast, Bone In: 5 Each, 11 Pound Average (55 Pounds) @ $7.02 per Pound ~ $386.00:
    • *** Average Price per Pound Reduced from $8.26 to $7.02 ***
    • Keep Cry-O-Vac Bag Frozen for 20 Weeks to Enjoy Maximum Quality from Processing Date or SELL BY DATE at -4° F to -22° F
    • Cooking Method: Oven- Dry/ Moist Heat & Cooking Instructions:
    • Thaw in Refrigerator from 34° F – 40° F Overnight on a Plate to Avoid Leakage
    • Room Temperature 30 Minutes & Pre-Heat Oven to 325° F
    • Place Desired Spices & Quartered Onions into Oven Safe Pan
    • Place Leg, Upward while Brushing with Extra Virgin Olive, Grapeseed, or Truffle Oil
    • Add Herbs/ Spices & Salt/ Pepper if Desired as Paste upon Bone In Lamb Leg Roast
    • Turn Meat Over to Splash More Extra Virgin Olive, Grapeseed, or Truffle Oil over Roast
    • Add Beef Broth/ Water to Pan & Cover with Foil, Cooking 55 – 75 Minutes
    • Remove from Oven & Remove Foil, Turning Meat to Check for Tenderness
    • Heat to an Internal Temperature of 145° F, Medium Rare or Longer for Desired Doneness
    • If Not Tender, Place Uncovered into Oven for 45 Minutes or Desired Tenderness
    • Rest 15 Minutes Covered with Foil on Platter to Retain Heat & Tenderness Enjoyment
    • Remove Foil & Serve by Cutting Bone In Leg Roast at 90° Angle for Incredible Juiciness
    $386.00$454.30
  • **** 12% Discount, Frozen, Spectacular Summer Cookout Combo Package; Lamb, Leg, Roast, Bone In: 4 Each, 11 Pound Average (44 Pounds), $7.25 per Pound ****

    • **** SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****
    • $$$ BUY 2 COMBO PACKS OF $200 OR MORE, 30% DISCOUNT FROM STICKER PRICE $$$
    • $$ QUALIFIES FOR 30% DISCOUNT WHEN ANOTHER $200+ COMBO PACK PURCHASED $$

    • *** Special Order ***: Frozen, Leg Primal Cut: Lamb, Leg, Roast, Bone In: 4 Each, 11 Pound Average (44 Pounds) @ $7.25 per Pound ~ $319.00:
    • *** Average Price per Pound Reduced from $8.26 to $7.25 ***
    • Keep Cry-O-Vac Bag Frozen for 20 Weeks to Enjoy Maximum Quality from Processing Date or SELL BY DATE at -4° F to -22° F
    • Cooking Method: Oven- Dry/ Moist Heat & Cooking Instructions:
    • Thaw in Refrigerator from 34° F – 40° F Overnight on a Plate to Avoid Leakage
    • Room Temperature 30 Minutes & Pre-Heat Oven to 325° F
    • Place Desired Spices & Quartered Onions into Oven Safe Pan
    • Place Leg, Upward while Brushing with Extra Virgin Olive, Grapeseed, or Truffle Oil
    • Add Herbs/ Spices & Salt/ Pepper if Desired as Paste upon Bone In Lamb Leg Roast
    • Turn Meat Over to Splash More Extra Virgin Olive, Grapeseed, or Truffle Oil over Roast
    • Add Beef Broth/ Water to Pan & Cover with Foil, Cooking 55 – 75 Minutes
    • Remove from Oven & Remove Foil, Turning Meat to Check for Tenderness
    • Heat to an Internal Temperature of 145° F, Medium Rare or Longer for Desired Doneness
    • If Not Tender, Place Uncovered into Oven for 45 Minutes or Desired Tenderness
    • Rest 15 Minutes Covered with Foil on Platter to Retain Heat & Tenderness Enjoyment
    • Remove Foil & Serve by Cutting Bone In Leg Roast at 90° Angle for Incredible Juiciness
    $319.00$363.44
  • **** 10% Discount, Frozen, Spectacular Summer Cookout Combo Package; Lamb, Leg, Roast, Bone In: 3 Each, 11 Pound Average (33 Pounds), $7.43 per Pound ****

    • **** SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****
    • $$$ BUY 2 COMBO PACKS OF $200 OR MORE, 30% DISCOUNT FROM STICKER PRICE $$$
    • $$ QUALIFIES FOR 30% DISCOUNT WHEN ANOTHER $200+ COMBO PACK PURCHASED $$

    • *** Special Order ***: Frozen, Leg Primal Cut: Lamb, Leg, Roast, Bone In: 3 Each, 11 Pound Average (33 Pounds) @ $7.43 per Pound ~ $245.00:
    • *** Average Price per Pound Reduced from $8.26 to $7.43 ***
    • Keep Cry-O-Vac Bag Frozen for 20 Weeks to Enjoy Maximum Quality from Processing Date or SELL BY DATE at -4° F to -22° F
    • Cooking Method: Oven- Dry/ Moist Heat & Cooking Instructions:
    • Thaw in Refrigerator from 34° F – 40° F Overnight on a Plate to Avoid Leakage
    • Room Temperature 30 Minutes & Pre-Heat Oven to 325° F
    • Place Desired Spices & Quartered Onions into Oven Safe Pan
    • Place Leg, Right Side Up while Brushing with Extra Virgin Olive, Grapeseed, or Truffle Oil
    • Add Herbs/ Spices & Salt/ Pepper if Desired as Paste upon Bone In Lamb Leg Roast
    • Turn Meat Over to Splash More Extra Virgin Olive, Grapeseed, or Truffle Oil over Roast
    • Add Beef Broth/ Water to Pan & Cover with Foil, Cooking 55 – 75 Minutes
    • Remove from Oven & Remove Foil, Turning Meat to Check for Tenderness
    • Heat to an Internal Temperature of 145° F, Medium Rare or Longer for Desired Doneness
    • If Not Tender, Place Uncovered into Oven for 45 Minutes or Desired Tenderness
    • Rest 15 Minutes Covered with Foil on Platter to Retain Heat & Tenderness Enjoyment
    • Remove Foil & Serve by Cutting Bone In Leg Roast at 90° Angle for Incredible Juiciness
    $245.00$272.58
  • **** 8% Discount, Frozen, Spectacular Summer Cookout Combo Package; Lamb, Leg, Roast, Bone In: 2 Each, 11 Pound Average (22 Pounds), $7.60 per Pound ****

    • **** SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****
    • $$$ BUY 2 COMBO PACKS OF $200 OR MORE, 30% DISCOUNT FROM STICKER PRICE $$$

    • *** Special Order ***: Frozen, Leg Primal Cut: Lamb, Leg, Roast, Bone In: 2 Each, 11 Pound Average (22 Pounds) @ $7.60 per Pound ~ $167.00:
    • ** Average Price per Pound Reduced from $8.26 to $7.60 ***
    • Keep Cry-O-Vac Bag Frozen for 20 Weeks to Enjoy Maximum Quality from Processing Date or SELL BY DATE at -4° F to -22° F
    • Cooking Method: Oven- Dry/ Moist Heat & Cooking Instructions:
    • Thaw in Refrigerator from 34° F – 40° F Overnight on a Plate to Avoid Leakage
    • Room Temperature 30 Minutes & Pre-Heat Oven to 325° F
    • Place Desired Spices & Quartered Onions into Oven Safe Pan
    • Place Leg, Right Side Up while Brushing with Extra Virgin Olive, Grapeseed, or Truffle Oil
    • Add Herbs/ Spices & Salt/ Pepper if Desired as Paste upon Bone In Lamb Leg Roast
    • Turn Meat Over to Splash More Extra Virgin Olive, Grapeseed, or Truffle Oil over Roast
    • Add Beef Broth/ Water to Pan & Cover with Foil, Cooking 55 – 75 Minutes
    • Remove from Oven & Remove Foil, Turning Meat to Check for Tenderness
    • Heat to an Internal Temperature of 145° F, Medium Rare or Longer for Desired Doneness
    • If Not Tender, Place Uncovered into Oven for 45 Minutes or Desired Tenderness
    • Rest 15 Minutes Covered with Foil on Platter to Retain Heat & Tenderness Enjoyment
    • Remove Foil & Serve by Cutting Bone In Leg Roast at 90° Angle for Incredible Juiciness
    $167.00$181.72
  • **** 6% Discount, Frozen, Spectacular Summer Cookout Combo Package; Lamb, Leg, Roast, Bone In: 11 Pound Average, $7.73 per Pound ****

    • **** SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****
    • $$$ BUY 2 COMBO PACKS OF $200 OR MORE, 30% DISCOUNT FROM STICKER PRICE $$$

    • *** Special Order ***: Frozen, Leg Primal Cut: Lamb, Leg, Roast, Bone In: 11 Pound Average @ $7.73 per Pound ~ $85.00:
    • *** Average Price per Pound Reduced from $8.26 to $7.73 ***
    • Keep Cry-O-Vac Bag Frozen for 20 Weeks to Enjoy Maximum Quality from Processing Date or SELL BY DATE at -4° F to -22° F
    • Cooking Method: Oven- Dry/ Moist Heat & Cooking Instructions:
    • Thaw in Refrigerator from 34° F – 40° F Overnight on a Plate to Avoid Leakage
    • Room Temperature 30 Minutes & Pre-Heat Oven to 325° F
    • Place Desired Spices & Quartered Onions into Oven Safe Pan
    • Place Leg, Right Side Up while Brushing with Extra Virgin Olive, Grapeseed, or Truffle Oil
    • Add Herbs/ Spices & Salt/ Pepper if Desired as Paste upon Bone In Lamb Leg Roast
    • Turn Meat Over to Splash More Extra Virgin Olive, Grapeseed, or Truffle Oil over Roast
    • Add Beef Broth/ Water to Pan & Cover with Foil, Cooking 55 – 75 Minutes
    • Remove from Oven & Remove Foil, Turning Meat to Check for Tenderness
    • Heat to an Internal Temperature of 145° F, Medium Rare or Longer for Desired Doneness
    • If Not Tender, Place Uncovered into Oven for 45 Minutes or Desired Tenderness
    • Rest 15 Minutes Covered with Foil on Platter to Retain Heat & Tenderness Enjoyment
    • Remove Foil & Serve by Cutting Bone In Leg Roast at 90° Angle for Incredible Juiciness
    $85.00$90.86
  • **** 15% Discount, Frozen, Spectacular Summer Cookout Combo Package; Lamb, Halal, Leg, Roast, Butcher Tied, Boneless, Australia: 5 Each, 6 Pound Package (30 Pound) Average, $7.30 per Pound ****

    • **** SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****
    • $$$ BUY 2 COMBO PACKS OF $200 OR MORE, 30% DISCOUNT FROM STICKER PRICE $$$
    • $$ QUALIFIES FOR 30% DISCOUNT WHEN ANOTHER $200+ COMBO PACK PURCHASED $$

    • *** Special Order ***: Frozen, Leg Primal Cut: Lamb, Halal Certified, Leg, Roast, Butcher Tied, Boneless, Product of Australia: 5 Each, 6 Pound Package (30 Pound) Average @ $7.30 per Pound ~ $219.30:
    • *** Average Price per Pound Reduced from $8.60 to $7.30 ***
    • *** REMOVE BUTCHER ROPE BEFORE SERVING ***
    • Keep Cry-O-Vac Bag Frozen for 20 Weeks to Enjoy Maximum Quality from Processing Date or SELL BY DATE at -4° F to -22° F
    • Cooking Method: Oven- Dry/ Moist Heat & Cooking Instructions:
    • Thaw in Refrigerator from 34° F – 40° F Overnight on a Plate to Avoid Leakage
    • Room Temperature 30 Minutes, Pre-Heat Oven to 325° F, & Place Desired Spices/ Quartered Onions into Oven Safe Pan
    • Place Leg, Right Side Up while Brushing with Extra Virgin Olive, Grapeseed, or Truffle Oil
    • Add Herbs/ Spices & Salt/ Pepper, if Desired as Paste upon Leg Roast
    • Turn Meat Over to Splash More Extra Virgin Olive, Grapeseed, or Truffle Oil over Roast
    • Add Beef Broth/ Water to Pan & Cover with Foil, Cooking 55 – 75 Minutes
    • Remove from Oven & Remove Foil, Turning Meat to Check for Tenderness
    • Heat to an Internal Temperature of 145° F, Medium Rare or Longer for Desired Doneness
    • If Not Tender, Place Uncovered into Oven for 45 Minutes or Desired Tenderness
    • Rest 15 Minutes Covered with Foil on Platter to Retain Heat & Tenderness Enjoyment
    • Remove Foil & *** REMOVE BUTCHER ROPE ***
    • Serve by Cutting Lamb Leg Roast at 90° Angle for Incredible Juiciness
    $219.00$258.00
  • **** 12% Discount, Frozen, Spectacular Summer Cookout Combo Package; Lamb, Halal, Leg, Roast, Butcher Tied, Boneless, Australia: 4 Each, 6 Pound Package (24 Pounds) Average, $7.55 per Pound ****

    • **** SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****
    • $$$ BUY 2 COMBO PACKS OF $200 OR MORE, 30% DISCOUNT FROM STICKER PRICE $$$

    • *** Special Order ***: Frozen, Leg Primal Cut: Lamb, Halal Certified, Leg, Roast, Butcher Tied, Boneless, Product of Australia: 4 Each, 6 Pound Package (24 Pound) Average @ $7.55 per Pound ~ $181.00:
    • *** Average Price per Pound Reduced from $8.60 to $7.55***
    • *** REMOVE BUTCHER ROPE BEFORE SERVING ***
    • Keep Cry-O-Vac Bag Frozen for 20 Weeks to Enjoy Maximum Quality from Processing Date or SELL BY DATE at -4° F to -22° F
    • Cooking Method: Oven- Dry/ Moist Heat & Cooking Instructions:
    • Thaw in Refrigerator from 34° F – 40° F Overnight on a Plate to Avoid Leakage
    • Room Temperature 30 Minutes, Pre-Heat Oven to 325° F, & Place Desired Spices/ Quartered Onions into Oven Safe Pan
    • Place Leg, Right Side Up while Brushing with Extra Virgin Olive, Grapeseed, or Truffle Oil
      Add Herbs/ Spices & Salt/ Pepper, if Desired as Paste upon Leg Roast
    • Turn Meat Over to Splash More Extra Virgin Olive, Grapeseed, or Truffle Oil over Roast
    • Add Beef Broth/ Water to Pan & Cover with Foil, Cooking 55 – 75 Minutes
    • Remove from Oven & Remove Foil, Turning Meat to Check for Tenderness
    • Heat to an Internal Temperature of 145° F, Medium Rare or Longer for Desired Doneness
    • If Not Tender, Place Uncovered into Oven for 45 Minutes or Desired Tenderness
    • Rest 15 Minutes Covered with Foil on Platter to Retain Heat & Tenderness Enjoyment
    • Remove Foil & *** REMOVE BUTCHER ROPE ***
    • Serve by Cutting Lamb Leg Roast at 90° Angle for Incredible Juiciness
    $181.00$206.40

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