North Star Sheep Farm
Maine Pasture-Raised Bone-In Leg of Lamb
North Star Sheep Farm Bone-In Leg of Lamb will wow your guests. Check out our tips below for making a leg of lamb you can be proud of.
"I consider myself somewhat of a leg of lamb connoisseur. This is an excellent leg. It has good size, was well trimmed with just enough fat for flavor and has a smashing lamb flavor: not too strong, but not too weak. It is tender as lamb should be. It is the best lamb I have purchased online and is highly recommended!" - Bill Blamk, Advance, MO
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Top chefs throughout the Northeast covet North Star's lamb for its delicious, mild, and sweet (aka non-gamey!) flavor. This is superior quality lamb you will not find elsewhere.
- Bone-In Leg of Lamb Avg 9 lbs 10-16 servings
- Bone-in Leg of Lamb Avg. 6-7 lbs 6-10 servings
- Pasture raised at North Star Sheep Farm in Windham, Maine
- Grass fed - supplemented with whole oats and barley
- All Natural - No Antibiotics - No Hormones
- USDA inspected
- Hand cut and trimmed
- Flash Frozen and Wrapped In Air-Tight Cryovac - Will Last 12 Months In Your Freezer
Phil and Lisa Webster have been raising sheep in Maine since 1984. Both sides of their families have a long history of sheep farming in Maine - going back to before 1900.
The North Star name is recognized nationally for the outstanding quality and flavor of its lamb. Top restaurants throughout Maine and New England serve lamb from North Star. The Websters are leaders in promoting sustainable, humane, diversified agriculture in Maine and beyond.
(Learn more about North Star in this video.)
The website Delish has these tips for preparing your Leg of Lamb
Buying The Best Leg
As always, buy local when you can. It just tastes better! When it comes to meat, you really get what you pay for, and splurging on special-occasion meat is well worth it. You'll have a decision to make: boneless or bone-in leg of lamb. Which you choose is totally up to you. We prefer bone-in because bones bring a lot of flavor to the table.
Let The Meat Come To Temp
This one requires some foresight. Give your meat at least an hour (or up to two) to come up to room temperature. This is helpful for two reasons: one, a cold leg of lamb will take longer to cook and two, a cold leg will potentially cook unevenly.
Getting The Temperatures Right
We like to start roasting at a high temperature to get the outside of the lamb crisp and golden before reducing the temperature for it to roast relatively slowly. It's the best of both worlds: crisp, caramelized outside and tender, flavorful interior. Keep in mind that everyone's oven is different; your meat thermometer is your best friend. Look for an internal temperature of 125° for rare, 130°-135° for medium-rare, and 135°-140° for medium. Remember to insert your meat thermometer into the thickest point in your cut (without hitting the bone) for the most accurate reading.
This recipe includes some of the most common pairings for roast leg of lamb: rosemary, garlic, lemon, thyme, and onions. Feel free to improvise with your favorite herbs and alliums. Other variations on these classic flavors include shallots, fresh oregano, bay leaves, yellow or red onions, and oranges or clementines. Choose flavors that speak to you! If you're a big fan of spices like smoked paprika or cumin, add a teaspoon or two to you herb oil. Make it your own! Just please, don't skimp on the salt and pepper.
Let It Rest
As with any large cut of meat, it is SO important to let the meat rest after roasting. Give your leg of lamb at minimum 10 minutes to reabsorb all those flavorful juices that were drawn out during roasting. Your guests will thank you!
How long will it take to thaw a leg of lamb?
We strongly recommend defrosting your leg of lamb in the refrigerator (not in a microwave or in cold water). Use a dish or pan beneath it to catch any juices. Allow 2-3 days for it to fully defrost.
What is the cooking time for a leg of lamb?
Preheat oven to 350°F. Roast lamb in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130°F, 1 1/2 to 1 3/4 hours. Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).
Does Lamb get more tender the longer you cook it?
It depends on the cut. If you cook a lamb shank low and slow, it will become more tender as long as you don't let it dry out. A lamb chop, on the other hand, will reach optimum tenderness at medium rare. After that it will become tougher as it cooks.
When I first met Lisa and Phil Webster, the owners of North Star Sheep Farm, I realized almost instantly - they knew sheep. Raising sheep and selling lamb was not some hobby of theirs. They know sheep like Bill Belichick knows football. They've been raising sheep for 35 years and producing lamb that's been widely acclaimed as "the best."
They've earned their reputation. Top chefs at top restaurants throughout New England offer North Star Sheep Farm lamb on their menus. For years, North Star Sheep Farm lamb was exclusively sold at Whole Foods throughout the region.
For me, the ultimate test was taking home a couple of their Loin Lamb Chops for a personal test.
Well, it was they were the best lamb chops I've ever had. A wonderful, fresh flavor that was unique and delicious.
I am happy to be able to share another wonderful Maine-farm-raised meat with our customers.
Free shipping on orders $99 and above. $14.95 under $99.
We ship to 34 states - AL, CT, DE, DC, FL, GA, IL, IN, IA, KS, KY, LA, ME, MA, MD, MI, MN, MS, MO, NH, NJ, NY, NC, OH, OK, PA, RI, SC, TN, TX, VA, VT, WV, WI.
Your order is shipped to you in eco-friendly insulated packaging (not styrofoam!). We use ice blankets and dry ice to insure your meat arrives in perfect condition.
Additional details about shipping and delivery HERE.