Grass-fed Leg of Lamb
We've done the hard work for you on this shank off, sirloin off leg of lamb. This Anderson Ranches grass-fed beauty is all of the pleasure with none of the pain.
Lean with a nice fat cap, the lamb leg roast is perfect for a slow and low roast, smoke, or wood fired grill.
Our butchery processes orders within two business days. You will receive an email when your order is out for delivery.
Pickup is every Friday from 11-5 PM. You will receive an email when your order is ready to pick up. Please have this email with you to receive your product.
*Pre-orders will start shipping the week of Nov 16th.
*Pre-ordered items will be available for pickup 11am-5pm November 20th, 23rd, 24th & 25th.
ABOUT THE RANCH
5th generation ranchers Reed and Robyn Anderson raise grass-fed lamb on the 1,000-acre Anderson Valley Ranch in Oregon’s Willamette Valley. Blessed with 45–60 inches of annual rainfall and a temperate coastal climate, the Willamette Valley is ideal for raising grass-fed lamb. The Valley’s perfect growing conditions eliminate the need for supplemental feed.
Reed is a pioneer of vertically integrated ranching, owning the land, the lamb, and the Humane Certified abattoir. The animals’ experience is low stress from start to finish, which has a lasting effect on the lamb’s tenderness and flavor.