Leg of Lamb is a classic centerpiece roast for the spring holidays, or for a special dinner any time of year. Viriditas Farm's lambs graze freely over 100 acres of hillside and cropland and are humanely treated, resulting in tender and flavorful meat. We rub it with herbs, garlic, salt and pepper, then roast it low-and-slow until just medium rare; this NY Times
recipe is an excellent guideline! Pro tip: save the bone and use it for a light, nourishing lamb stock.