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Carney Farms
Carney Farms
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About Carney Farms

The Tin Top estate, now called Carney Farms, has been a working farm since 1851, and has seen its fair share of history. Originally 2,000 acres, the property has contributed to the development of multiple churches and homes over the years. Today, Carney Farms includes 45 acres and the original home with a tin roof, for which the farm’s road is named after.

Similar to Colonial Williamsburg, Mount Vernon, and Monticello, at Carney Farms, we strive to keep the history alive on our property. With that goal, you will find Gloucestershire Old Spot pigs, Dexter cattle, and St. Croix sheep on our property. All three breeds are historical heritage breeds, at various endangerment status with the Livestock Conservancy. And through our conservation efforts, we are able to sell breeding stock nationally, and sell pork, beef, and lamb locally.

We attend the following farmers markets:

Tuesday - Amherst County, 4-6 PM

Wednesday - Smith Mountain, 3-6 PM

Saturday - Lynchburg Forest Farmer's Market, 8 AM-12 PM

Saturday - Richmond RVA BIG Market, Bryan Park, 8 AM - 12 PM

Sunday - Richmond South of the James Market, 10 AM - 1 PM

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Address

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576 Tin Top Place, Concord, VA 24538

Phone

info@cfva.farm

Hours

On farm - By appt. only.

Pick-Up Options

At the farm or farmers markets

Leg of Lamb

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Buy Leg of Lamb Online

Order Leg of Lamb online from local farms and butcher shops on ChopLocal.

A centerpiece-worthy cut, the leg of lamb is known for its rich flavor, tender texture, and versatility — ideal for holidays, gatherings, or a special Sunday roast.

What Is Leg of Lamb?


The leg of lamb is a large, bone-in or boneless cut taken from the hindquarter of the animal. It includes a generous amount of lean meat with just enough marbling to keep it juicy and flavorful. This traditional roast cut can be purchased whole or in smaller portions like the sirloin or shank end.

Why Choose Leg of Lamb?

  • Perfect for Roasting – Great for holidays or feeding a crowd.

  • Rich Flavor – Offers a deeper, more robust taste than milder cuts.

  • Feeds a Crowd – One leg can serve up to 8 people depending on size.

  • Great for Leftovers – Slice it for sandwiches, wraps, or salads the next day.

How to Cook Leg of Lamb


Leg of lamb is most commonly roasted, though it can also be grilled or braised.

  • Season generously with herbs like rosemary, thyme, garlic, and olive oil.

  • Roast in the oven at 325–350°F until it reaches desired doneness (see temps below).

  • Rest for 15–20 minutes before carving to retain juices.

Leg of Lamb Cooking Temperatures:

  • Rare: 125°F

  • Medium-Rare: 130–135°F

  • Medium: 140–145°F

  • Well-Done: 160°F+

Fun Facts About Leg of Lamb

  • Often served during spring holidays like Easter and Passover.

  • Can be butterflied for quicker, even grilling or stuffing.

  • Boneless versions are easier to carve but bone-in legs deliver extra flavor.

Where to Buy Leg of Lamb


Searching for a pasture-raised leg of lamb near you? ChopLocal connects you with local farmers and butchers who raise lamb with care and deliver directly to your doorstep. Whether you're cooking for a crowd or savoring a weekend meal, you’ll find a leg of lamb that fits your needs.


Get Cooking Inspiration

Looking for recipes with lamb? Check out our Lamb Lovers Recipes for delicious ideas on how to prepare and enjoy lamb shanks.

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