Seasonal Supper: Citrus-Rosemary Leg of Lamb

Leg of lamb is a holiday and springtime meal tradition for people the world over, especially in France, but it's a great way to make any family dinner feel like a special occasion. A pleasant change-up from the more traditional beef, roast, pork tenderloin or holiday ham, lamb is a tender meat with an intense flavor payoff. Often described as earthy, smoky and sweet, lamb is rich with fat and flavor. Because of its unique taste, lamb can stand up to intense herbs and seasonings like rosemary, oregano, garlic and black pepper. Pair it with the season's finest vegetables, like peas, carrots, asparagus, radishes and roasted baby potatoes, in our recipe for Citrus-Rosemary Leg of Lamb. It makes for a truly sensational Sunday supper.

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Did You Know?

Kowalski's Grass-Fed Naturally Raised Lamb is raised with no added growth hormones or antibiotics ever and comes to us from the American West. From the lush green valleys of the Rocky Mountains to the grassy prairies of Texas and the coastal plains of Oregon, the lambs are cared for by the Mountain States Rosen co-op of families, totaling more than 135 individual ranchers in 15 different states. Many of the ranchers are fourth and fifth generation, raising their sheep and their families on the same land their grandfathers and great-grandfathers ranched. For them, raising sheep is more than just a business, but a cherished family tradition.

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