Boneless Leg of Lamb lamb riblets unseasoned and ready for whatever

unseasoned and ready for whatever you're throwing them into: dry rub

lamb meatballs

the ease and convenience of boneless

worm-eating

Boneless Leg of Lamb lamb riblets unseasoned and ready for whateverBoneless leg of lamb, raised on open pasture at Anderson Ranch in Oregon and finished on grass the way lamb is supposed to be raised. No grain, no shortcuts, no mystery. Just a cut that's as clean as it is flavorful. Grass fed and grass finished lamb develops a richer, more complex flavor than anything grain finished can offer. It's leaner, more tender, and tastes like what it actually is: an animal that lived well. Boneless makes it simple to