Bone-In Legs of Lamb (and more) for Holiday Celebrations this Sunday from 10-1 at Leyden Glen Farm
Also available by appointment anytime - call or text Kristin at 413-325-5718 for more information
Hello Friends of Leyden Glen Farm,
Just in time for holiday celebrations, we just picked up a large number of pasture raised bone-in legs of lamb for your holiday feasts.They range in weight from 4 to 5 1/2 pounds. Roasting a beautiful leg of lamb is easy to do. The secret is a meat thermometer so that you can pull the meat out of the oven at the temperature you like. I like this instant read thermometer. I’ve got three roast Leg of Lamb recipes over on the Leyden Glen Lamb website here.
I know that most folks these days aren’t used to cooking large pieces of meat. It seems that gone are the days of Sunday family dinners around a dining room table sharing the events of the week with extended family. Holidays are different though. A pasture raised leg of lamb will be the centerpiece of many special holiday meals. I spent some time sleuthing a couple of “how-to roast a leg of lamb videos” from Jamie Oliver, Jacques Pepin and Julia Child. They show you how easy it is. See the videos at the end of this note. Bring your leg to room temperature before roasting.
Hope to see some of you here in Leyden this Sunday. Directions to Leyden Glen Farm are HERE on our website or on Google Maps. We’ll have all cuts of our pasture raised lamb available too — shanks, chops, ground, stew meat and more. I’ll set out my lamb and sheep themed cards and tea towels and some pottery too.
If you can’t make it on Sunday, Kristin is happy to be here for you any other time. You can call or text her cellphone at 413-325-5718 to arrange a time.
Here’s to a healthy and celebratory holiday season for all. It’s been a trying 2 years for all of us. We thank you for standing by and supporting our sheep farm and local agriculture.
Wishing you and yours good health and peace.
Kristin and Mark
p.s. Found this photo of Mark and I and two of our first Romney sheep from way back in the early 1980’s when we were just a year or two into our sheep farm. Who knew we would still be doing this in 2021. Thanks for the support of our sheep farm and small local agriculture.