Jackson Regenerational Farm

Maine Pasture-Raised Bone-In Leg of Lamb

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Just in time for your Easter and Passover celebrations, we are pleased to offer these very special Bone-In Legs of Lamb from Jackson Regenerational Farm in Atkinson, Maine. 

Nick and Sarah Mahan (and their four children) raise Katahdin Sheep, a breed native to Maine and well-known for its mild and tender meat. Their sheep are pasture-raised on their 100 acre farm.

These Leg Roasts are Bone-In Half Roasts and come in two sizes: 2.9-3.9 lbs (4-5 people) and 4-5 lbs (6-8 people).

Limited Quantity Available - Limit 2 Per Customer

Ships Week of April 10 - Guaranteed Delivery Before Easter and Passover

Learn more about the inspiring story of Jackson Regenerational Farm in this VIDEO 


  • Bone-In Leg of Lamb 2.9-3.9 lbs  4-5 servings
  • Bone-in Leg of Lamb Avg. 4-5 lbs 6-8 servings
  • Pasture raised at Jackson Regenerational Farm in Atkinson, Maine
  • Grass fed 
  • 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


Nick Jackson and Sarah Mahan began their journey with farming when they started their family about 11 years ago. After many years of health problems after an ethical journey into vegetarianism, Sarah realized the importance of quality animal protein in her diet.  They began their research learning more everyday about how healthy animals can help heal humans and the phrase “you are what you eat, eats” – Meaning that not all animal protein is created equally and that animals that are outside and have fresh grass, bugs, soil, fresh air, and sunlight are healthier.  


Since starting their farm, Nick and Sarah have both healed their bodies and their minds with their farm fresh food and being out in nature – while also healing the land they are stewarding. They love to discuss nutrition and environmental concerns as well as decision making and unintended consequences.  


Their children are all farm homeschooled on their beautiful farm – learning all about biology, math and the wholeness of the world by being stewards of the earth and shepherds to the sheep.


Learn more 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.

The Flavorings

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.


We ship your order to you from our farm in Maine. All of our packaging can be composted or recycled (no styrofoam). Until we pack your box, our meat is kept in our freezers (at 0 degrees). We use ice blankets and dry ice to keep your precious meat super cold during its trip to you. Our packing team (our neighbors) like to say they are packing every order like it's going to their "favorite aunt."

Free delivery on orders $99 and above to these states: CT, DE, DC, ME, MA, MD, NH, NJ, NY, OH, PA, RI, VA, VT, WV.

$14.95 under $99.

At this time we are no longer shipping outside of the Northeast. 


Minimum total order $75