Leg of lamb (semi boneless) (3kg)

Weight: 3kg

Defrost time: 2h 

Farm: L'Agneau de Chez-Nous 

Internal cooking temperature: For a rarer leg, you need 55°C (131 °F), 65 °C (149 °F) for a perfectly cooked lamb.

Preferred cooking method:  In the oven.

Farm Details: Since 2007, under the name "L'Agneau de Chez Nous", the Solidarity Cooperative of Quebec Lamb Producers has had the mandate to market lamb from Kamouraska, Rivière-du-Loup, Témiscouata, Bas-St-Laurent and other regions of Quebec as well as to promote its visibility while innovating on the presentation of lamb productions.

How to prepare it?

Tasty and juicy, the leg of lamb can be cooked in the oven or in a casserole dish for slow cooking. Accompany the leg of lamb with mashed carrots or asparagus with feta and basil to impress the gallery!