How to Cook Leg of Lamb

As I've said before, I didn't grow up eating lamb.  So when we started selling lamb from Triple Creek Farm, along with our other meats, I had to come up with some recipes!

So far I've mostly focused on a couple of ground lamb recipes, but we've also grilled some lamb chops.  Last weekend we made a spur-of-the-moment decision to offer samples of Leg of Lamb at the Frostville Farmers' Market.  I had done some quick research and decided it wasn't a lot different than cooking a beef roast or pork shoulder.

On Friday I thawed the Leg of Lamb, and in the evening I sprinkled all sides with some seasoning (I used celery powder, Redmond Seasoned Salt, basil, sage, and onion powder, but you could adjust to whatever seasonings you like), then poked it all over with a fork to let the seasonings get down into the meat.

Next, I heated my 6-quart Dutch oven on the stove top with a bit of oil and browned the Leg on all sides.  I added a quart of beef broth (and about a pint of water since my home-canned beef broth is pretty concentrated), but you could use just water.  Then I put the lid on the Dutch oven and baked it over night (about 8 hours) at 250.  Remember, pastured meats are always best cooked low and slow!

The next morning...Oh. My. Goodness!  It was fall-apart tender and SO DELICIOUS!!  I shredded/cut it up, added a bit of broth to keep it from drying out too much, and put it in a crock pot to keep it warm for sampling at the market.  It was a hit! Definitely sold a bunch of Leg of Lamb that day!