Imagine: all the "fall-off-the-bone" taste without the bone! A succulent entrée worthy of the finest restaurants, your family will be delighted with the sweet, tender flavor of this impressive roast. It arrives rolled, tied and ready for roasting. Instructions included.Shipped frozen in a reusable insulated cooler containing dry ice.For cooking instructions, click here.
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Thawing: Keep frozen until ready to use.Thaw 3 1/2-4-lb. leg in refrigerator for 48 hoursThaw 5 1/2-6-lb. leg in refrigerator for 72 hours.Oven: Preheat oven to 450° F. Roast leg of lamb from thawed state. Punch several holes in top surface and sides with fork tines. Sprinkle the following spice mixture on both sides: 1/2 tsp. garlic powder, 1/2 tsp. paprika, 1/2 tsp. black pepper, 1 tsp. dried rosemary leaves and 2 tsp. salt.Place meat with skin side down on a rack in a roasting pan. Insert meat thermometer into the thickest part of the meat. Sear in a very hot oven preheated at 450° F for 20 minutes. Reduce oven temperature to 325° F. Add 1/2 cup of cold water to bottom of pan last 1/2 hour of preparation. Roast uncovered according to the chart below.
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