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Tamarack VT Sheep Farm Grass Fed Half Butterflied Lamb Leg

Average rating
(based upon 3 reviews)

Butterfly Leg of Lamb is basically a deboned leg that makes it much easier to cook. Most people have difficulty cooking full legs of lamb to perfection, but this way it is easy to grill this wonderful cut of meat exactly how you like it.
Enjoy within 5 days or freeze for later use.

appx. 2-3 lbs

Storage Tips

Farmers to You orders Tamarack Sheep Farm lamb by the whole animal and it arrives fresh to us every time it is ordered. On weeks when we receive a fresh lamb delivery you will receive cuts that are fresh, not frozen. On weeks when we do not receive a new order your lamb will be sent frozen to stop the aging process. Lamb begins the thawing process while en route to you and can continue the thawing process in your fridge and enjoyed within a week. Tamarack lamb can be refrozen if desired. To thaw meat that has been frozen, place in a sealed bag in a bowl of cool water. Allow at least a day to thaw your lamb prior to cooking. Depending on the size and cut of meat, thawing times may vary. Check the weekly bounty in our Friday Newsletter for fresh lamb updates.

Tamarack VT Sheep Farm, Corinth, VT

This lamb is produced by Ben Machin of Tamarack Vermont Sheep Farm in Corinth, Vermont. Their flock dates back to the 1920s and has been raised by his family. Ben raises these animals on grass and as naturally has possible. We have been looking for a quality lamb producer for some time and we are pleased to partner with Ben and his heirloom flock.


April 1, 2018 by

This lamb was so flavorful and tender. We marinated for a few hours in grain mustard/soy sauce and stuck slivered garlic into it all over. Was amazing!

April 24, 2016 by

We made this butterflied lamb this weekend and it was wonderful. It lasts a few days, so your efforts pay off with great leftovers for a few days! We also marinated it with garlic and herbs and it was fantastic! Much better than spending the money to eat out! It would be great grilled too....our weather was a little too cold, so we cooked it in the over at 425 for just 25 was perfect. Make sure to bring it to room temp before cooking!

May 6, 2013 by

I served this marinated and grilled over the weekend, and it was fabulous! So much more flavorful than lamb that's available from a store. We've been using the same marinade (zinfandel, olive oil, red wine vinegar, rice vinegar, sesame oil, garlic, rosemary, s&p) for butterflied lamb for about 25 years. It always comes out really well, but this fresh lamb took it over the top. This will be a staple on our grill this summer!!