Leg of Lamb 

Just in time for the Easter holiday, we have Frenched Rack, Leg steaks, Loin chops and whole leg of lamb, along with pre-packaged stew meat and ground lamb. 

Here’s a favorite recipe for boneless leg of lamb from Food Services Manager Sam KoneffKlatt.

For a delicious veggie side dish for Passover, try our recipe for Sweet Potato, Carrot & Apple Tsimmes.


  • 1.5 cup Dijon Mustard 
  • 1/2 cup grated parmesan cheese 
  • half a bunch of fresh rosemary, picked and chopped 
  • half a bunch of fresh oregano, picked and chopped 
  • half of a bunch of fresh thyme, picked and chopped 
  • half a head of garlic, peeled and finely chopped 
  • 1 tbs kosher salt 
  • 1.5 tsp fresh ground black pepper 
  • 1 boneless leg of lamb, trussed (7-8 pounds) 


  1. Pre heat oven to 500 degrees Fahrenheit 
  1. Pat dry leg of lamb with clean paper towels. Rub with salt and pepper.
  1. In separate bowl, mix remaining ingredients until smooth and fully incorporated. 
  1. Rub mustard mixture onto leg of lamb until all sides of the meat are fully covered. 
  1. Place roast on a roasting rack and place in the oven for 15 minutes. 
  1. Turn oven down to 250 degrees and open oven door for one-minute, close door.
  1. Let roast cook in oven until it reaches an internal temperature of 125 degrees for medium rare, approximately 15 minutes per pound. 
  1. Remove from oven and set on counter, allow to rest for 15 minutes. 
  1. Enjoy!