Willow City Farm sheep are raised on grass/hay and have free access to minerals & fresh water. As lambs, they are never fed grain, just their mother's milk & pasture which has not been sprayed with any pesticides or man made fertilizers.The way we humanely raise and process our animals shows in the flavor of our meat.
5-6 pound Willow City Farm leg of lamb bone-in*
1⁄4 cup fresh rosemary chopped*
6 farmer's market cloves garlic peeled and chopped
2 tablespoons canola or grapeseed oil
1⁄2 tablespoon kosher salt
1 teaspoon ground black pepper
Zest from 1 lemon
With a sharp knife, slice deep slits all over the lamb. In a bowl, combine rosemary, garlic, oil, salt, pepper, and lemon zest; stir. Place the leg of lamb in a large dish and rub rosemary garlic mixture over and into the slits. Cover with food-safe plastic wrap and let marinate in the refrigerator for 2 to 8 hours.
If using a gas grill: Preheat the grill with all burners on high. After 15 minutes, turn off the center burners and reduce the outer burners to medium. If using a charcoal grill: Light 50 briquettes and let them burn until covered in ash and glowing, about 20 minutes. Divide and push them to both sides of the grill. Replace the grate.
Place the lamb in the center of the grate and grill covered for 1hour 15 minutes to 1 hour and 30 minutes. If using charcoal, add 6 to 8 briquettes every 20 minutes to maintain heat. The lamb is done when it reaches 140°F on an instant--read thermometer. Let rest at room temperature for 10 minutes before carving.
Oven method: Prepare the lamb. Preheat oven to 325°F. Roast on a rack in a roasting pan for 1 hour 30 minutes to 2 hours until a thermometer reads 140°F.
Adapted from Steele House Kitchen