Natural leg of lamb

Natural Québec leg of lamb, raised and trimmed by us. This is the cut for a full table — Easter, an autumn Sunday, a dinner that deserves better than poultry. Each leg weighs between 1 and 1.5 kg, is trimmed at the farm (fat, sinew and surplus skin removed) and sold frozen, ready for the oven. At $53.56/kg, about $66.95 for a 1.25 kg piece, which serves four to six.

Which Part of the Lamb Is the Leg?

It is the hind leg, the section between the hip and the shank. Tender and genuinely flavourful, it takes a hot oven and a long braise equally well. Because our legs come trimmed, you get a piece ready to season: nothing to cut away, nothing to bone out.

Natural Québec Lamb

Our lambs are raised in Québec with no hormones and no antibiotics, on our family farm in Huntingdon where we have farmed since 2005. Local lamb tastes milder and less gamey than imported lamb — it is the difference first noticed by people who thought they disliked lamb.

Taste & Nutrition

A red meat with a pronounced but clean flavour, finer than beef and without the bitterness lamb is unfairly accused of. High in protein, iron and zinc. Serve a leg of lamb pink: that is where it is most tender and most juicy.

How Long to Cook a Leg of Lamb in the Oven

The classic oven method: heat to 180 °C (356 °F) and allow 30 minutes per 500 g. For our pieces that is about 1 hour for a 1 kg leg, 1 h 15 for 1.25 kg, and 1 h 30 for 1.5 kg. Take it out and rest it 15 minutes under foil before carving — the juices settle, and that is the difference between a tender leg and a dry one.

The slow method, the "seven-hour leg": same piece, low oven, seven hours. The meat comes away with a spoon. This is the version for a day when you watch nothing.

On the BBQ: slice the leg first, then sear the slices a few minutes per side.

Thawing: in the fridge, allow 24 to 36 hours for a piece this size. Never on the counter.

Serving & Pairing

Garlic, rosemary, thyme — lamb asks for nothing else. Alongside: potatoes roasted in the pan juices, green beans, a gratin dauphinois, or glazed root vegetables. For wine, a structured red from the Rhône or a Bordeaux stands up to it without burying it. Leftovers slice cold into sandwiches the next day, or reheat as a hash with potatoes.

Recipe: Roast Leg of Lamb with Garlic and Rosemary

Take the thawed leg out of the fridge an hour ahead. Heat the oven to 180 °C (356 °F). Cut a dozen slits in the meat and push in slivers of garlic and sprigs of rosemary. Rub with olive oil, salt generously, pepper. Set it on a bed of roughly cut onion and carrot and pour a glass of water or white wine into the dish. Roast 30 minutes per 500 g, basting two or three times. Rest 15 minutes before carving and serve with the deglazed juices.

Leg of Lamb Price & Ordering

• Regular price: $53.56/kg — about $66.95 per piece (estimated on 1.25 kg)
• Weight: each leg is approx. 1 to 1.5 kg · serves 4 to 6
• Priced by weight: the final price at checkout reflects the exact weight of your piece
• Product number: 1131135
• Sold frozen, trimmed at the farm
• Rated ★★★★★ by our customers
• Where to buy: home delivery across Quebec and Montreal in refrigerated trucks, free shipping over $225. Farm pickup at 62 rue York, Huntingdon — usually ready in 24 hours.