About Great Lakes Lamb
We are Jim and Sherrie Bristol and Rick and Elaine Palm. We have a strong family history of farming in America, and now we are two generations continuing that heritage together in northeast Michigan. Our family appreciates caring for the land and animals, and we would like future generations to have the same opportunity.
Quality, nutritious protein products are an important food choice we offer our community. It’s a pleasure to raise food for our own family and a bonus to raise food for others’ families. Some of our favorite lamb dishes include kabobs, bratwurst, burgers and sliders, cherry-glazed loin and more.
The health of our animals is our top priority. Our farm was the third in the country to achieve an American Wool Assurance program certification, which is a voluntary program that focuses on year-round animal care. Our farm is also involved in the voluntary Michigan Agriculture Environmental Assurance Program to prioritize minimizing pollution risks.
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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?
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Perfect for Roasting – Great for holidays or feeding a crowd.
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Rich Flavor – Offers a deeper, more robust taste than milder cuts.
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Feeds a Crowd – One leg can serve up to 8 people depending on size.
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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.
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Season generously with herbs like rosemary, thyme, garlic, and olive oil.
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Roast in the oven at 325–350°F until it reaches desired doneness (see temps below).
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Rest for 15–20 minutes before carving to retain juices.
Leg of Lamb Cooking Temperatures:
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Rare: 125°F
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Medium-Rare: 130–135°F
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Medium: 140–145°F
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Well-Done: 160°F+
Fun Facts About Leg of Lamb
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Often served during spring holidays like Easter and Passover.
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Can be butterflied for quicker, even grilling or stuffing.
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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.
