Here’s another post on a staff member’s favorite cut of lamb. This time from Tim Bennett, our ranch manager.

Tim and Stitch

My favorite is the boneless leg of lamb, and I like to grill it using our Honey, Dijon and orange juice marinade.  I like this recipe because all of the flavors blend so nicely with the lamb, and it can be made up ahead of time. In fact, I usually marinate the cut for about 24 hours.  I would recommend adding some additional cuts to the thicker portion of the leg so that it grills evenly;  you may need to remove some of the smaller end pieces before the thicker cuts are done.  You want to serve this medium rare.  For those that prefer their meat more done, the end pieces work well for this.

– Tim