03/28/2024
Hurry only 2 left!!!!! If you are still looking for Leg of Lamb or lamb chops for your Easter feast get ahold of us and get your order in!!!
Happy spring! We just restocked our pasture raised, grass fed lamb! We have various cuts ( leg steaks, loin chops, rib chops, shoulder roasts and ground)
Are you ready for Easter dinner? We have limited supply of beautiful bone in leg of lamb cuts! They are 4-5lbs (bone in) leg of lamb. Here is a delicious recipe that we use here on the homestead. It’s great for Easter or any time you are craving a nice lamb dinner. Order here at www.stoneandironhomestead.com and pick up at the farm stand on Red Mills Rd. In Pine Bush. Or message us with any questions!
Easter Leg of Lamb
What you need:
1 Leg of Lamb that is oven ready thawed and room temp.
4 cloves of garlic minced
2 tablespoons of salt
1 tablespoon of coarse black pepper
1 tablespoon of garlic and onion powder
4 tablespoons of chopped fresh rosemary
1 bottle of white wine (3-4 table spoons for paste) (1-2 cups for liquid in the pan while baking) don’t forget enough to sip!
What to do:
-Put all the seasonings into a bowl and your 3-4 tablespoons of wine to make a paste
-Make small slits all across the leg of lamb with a sharp knife and insert a teaspoon of the paste in them.
-With the remainder of the paste, rub the entire leg of lamb. It is best to do this 1 day ahead to let the leg marinate, cover and refrigerate.
-when your ready to bake let the leg sit out in the counter for an hour or two to come up to room temp.
Preheat oven to 350 degrees.
-Sprinkle with some wine. Put one to two cups in the bottom of the pan.
Bake for 15-20 minutes per pound or to your desired temp.
-If the pan gets dry during the baking process add more wine or water to the pan.
-Serve with all of your favorite Easter sides and Enjoy!
www.stoneandironhomestead.com
