Perhaps the most classic lamb cut, Leg of Lamb can be oven-roasted, slow-cooked in a crockpot, or smoked. It makes a tender roast and can also be boned and butterflied for grilling.
While most commercial lamb is grain-fed and confinement raised, our lamb is 100% grassfed, which of course requires pasture raising. This creates a far more complex nutrient and flavor profile than grain-feeding, due to the wide variety of plants they eat compared to grain-fed lamb.
Not only do we pasture raise, but we move them to fresh pasture several times a week in order to allow for optimal pasture, eliminate parasite infestation, and provide "clean linens".
Born and raised right here at Pasture to Fork, our lambs never leave the farm prior to harvest. This creates a humane animal friendly life that we think all livestock should have a right to. It also makes for very healthy animals, and in turn, healthy meat for human consumption.
At Pasture to Fork, we're always striving for the best production models in which to produce the healthiest food. Constantly re-evaluating and educating ourselves in new developments becomes part of the repertoire, always with animal welfare and food quality driving decisions and daily operations.