FAMILY FEATURES
Boneless Leg of American Lamb
S
pring celebrations wouldn’t be the same
without one classic centerpiece: leg of
lamb. Whether roasted or grilled, a leg
of lamb is a tried and true addition to the Easter or
Passover table. As elegant as it is, it’s also quite
simple to prepare.
For a new take on tradition, swap conventional
mint jelly with a vibrant salsa verde or mintpistachio pesto for a fresh, but familiar, flavor that
complements the rich taste of American lamb. Find
more springtime celebration-worthy American lamb
recipe ideas at americanlamb.com.
26 West Virginia Farm Bureau News
Follow these easy guidelines for preparing the
perfect roast:
• For generous portions, figure on one half pound
of American lamb per serving.
• Use a good meat thermometer to determine
doneness. Medium Rare: 145 F; Medium: 160 F.
• Remove the roast from the oven when the internal
temperature reaches 10 degrees less than your
desired temperature; it will reach desired
doneness while it rests, allowing the meat’s
juices to settle.
• Carve the roast across the grain so the meat will
be tender.