Katahdin Leg of Lamb piedmontese then braise low and slow

then braise low and slow for 3–4 hours until the meat is fall-off-the-bone tender

Cut thick and left on the bone for maximum flavor

Elevate your holiday table with our Iberian Spiral Sliced Honey Glazed Holiday Ham

Triangular roast cut from the bottom sirloin

Recipe Idea: Sirloin steak with garlic butter and roasted vegetables

Katahdin Leg of Lamb piedmontese then braise low and slowA true centerpiece cut, our Katahdin Leg of Lamb delivers rich flavor, impressive presentation, and exceptional versatility. Raised on open pasture at Mace Ranch in Smith County, Kansas, these lambs are allowed to grow naturally, producing tender, flavorful meat with a clean, mild lamb taste that appeals to both seasoned lamb lovers and first time buyers alike. Whether you're preparing a holiday gathering, a Sunday family dinner, or a Mediterranean