Cedar Springs Lamb Semi-Boneless Leg of Lamb



Keep refrigerated. Semi-boneless leg of lamb cooking instructions grilling/broiling: Roasting: For 5 lb to 8 lb leg allow 1-1/4 to 1-1/2 hours. For the shank portion only allow 1 hour. Score fat with diagonal cuts about 1" apart. Place fat side up, on a rack in a roasting pan. Add small amount of water to cover bottom of pan. Pre-heat oven to 450 degrees. Place pan in middle level of oven. Roast at 450 degrees for 15 minutes. Reduce oven temperature to 350 degrees for remainder of time. Use an instant meat thermometer. Probe at center of leg. The desired internal temperature is between 125/130 degrees for medium rare (pink). When desired internal temperature is reached remove from oven and let rest for 10 to 15 minutes. Carving our suggestion: Hold shank (bone end) with napkin and slice lengthwise. Seasoning: Although lamb marries well with most all seasonings (your favorite included) the most suggested seasonings area garlic dijon mustard; rosemary; pepper.



Cedar Springs Lamb® Semi-Boneless Leg of Lamb. Fresh American. Fresh American Lamb™. Use your favorite seasoning. It works, it's easy! Natural* lamb. U.S.D.A. choice. Free recipes & cooking instructions. E-Z Carve. U.S. inspected and passed by Department of Agriculture EST. 19652. www.usalamb.com. *Minimally processed. No artificial ingredients.

Other Description

Born, raised and harvested in the U.S.A.

Nutrition Facts

Serving Size: 4.0 oz

Servings per Container: varied

Energy 270
Total Fat 20 g
Saturated Fat 7 g
Cholesterol 55 mg
Sodium 70 mg
Carbohydrates 0 g
Dietary Fiber 0 g
Sugars 0 g
Protein 20 g
Daily Percent Of Vitamin A 4
Daily Percent Of Vitamin C 0
Daily Percent Of Calcium 0
Daily Percent Of Iron 10


Safe handling instructions: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions.
Keep refrigerated or frozen. Thaw in refrigerator or microwave.
Cook thoroughly.
Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry.
Keep hot foods hot. Refrigerate leftovers immediately or discard.