Name: Member's Mark Australian Boneless Leg of Lamb, priced per pound
Brand: Member's Mark
SKU: 13585974298
Availability: InStock
Rating: 4.5 (785 reviews)

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Instructions

<summary>
<ul>
<li>Premium Australian: Sourced from Southern Australia, renowned for its lush climate, rich grasses, and fresh water, yielding premium lamb with a delicious, mild flavor. This product is Halal Certified.</li>
<li>Convenient Preparation: This pre-packaged, all-natural boneless leg of lamb comes boned, rolled, and netted for ease of use. It is also freezer ready for flexible meal planning.</li>
<li>High Protein: Offers 20g of protein per serving, making it a valuable addition to diets focused on increasing protein intake.</li>
<li>Precise Cooking: Provides clear instructions for roasting at 350F for approximately 18 minutes per pound, targeting 135-140F for medium doneness. A detailed internal temperature guide covers medium-rare to well-done.</li>
<li>Recipe Included: Features a detailed recipe for Rosemary Boneless Leg of Lamb with Red Wine and Roasted Garlic Fig Sauce, perfect for a festive centerpiece. It involves quick 15-minute prep, searing, roasting, and crafting a savory sauce.</li>
</ul>
</summary>

The lush, temperate climate of Southern Australia is perfect for providing a combination of grass species and plenty of fresh, clean water, making it one of the premium lamb production regions in the world. Also, Member's Mark Australian Boneless Leg of Lamb, priced per pound has 20g of protein per serving which is great for those looking to add more protein to their diet. <h3>Preparation for Boneless Leg of Lamb</h3> Roast at 350°F for approximately 18 minutes per pound. Using a thermometer cook to an internal temperature of 135°F to 140°F for medium doneness. Cooking Guide: <ul> <li>Medium-Rare: 130-135°F internal temperature</li> <li>Medium: 135-140°F internal temperature</li> <li>Well-Done: 155-160°F internal temperature</li> </ul> <h3>Recipe: Rosemary Boneless Leg of Lamb with Red Wine and Roasted Garlic Fig Sauce</h3> Imagine your house filled with the scent of roast lamb and rosemary while you entertain family and friends on a chilly winter holiday. You can prep this easy recipe in just 15 minutes, then relax and sip some red wine while it roasts to perfection. Add more red wine to the pan drippings, along with roasted garlic and figs for a pan sauce that's rich and savory and a little sweet, perfect for serving with the bold flavor of roasted leg of lamb. This Rosemary Leg of Lamb with Red Wine, Roasted Garlic and Fig looks and tastes amazing and will be an impressive centerpiece of your holiday table. Grab some<a href="https://www.samsclub.com/p/members-mark-aluminum-steam-table-pans-half-size-36ct/prod20994197?mid=steampan_lamb" target="_self"> Member’s Mark Aluminum Steam Pans</a> for easy cleanup! Ingredients: <ul> <li>4 garlic cloves, minced</li> <li>¼ cup chopped fresh rosemary</li> <li>¼ cup olive oil</li> <li>1 tablespoon kosher salt</li> <li>1 teaspoon cracked black pepper</li> <li>1 boneless leg of lamb (about 5 ½ pounds) (netting removed)</li> <li>2 cups beef or veal stock</li> <li>1 cup dry red wine</li> <li>1 tablespoon tomato paste</li> <li>2 sprigs fresh rosemary</li> <li>¾ cup diced dried figs</li> <li>½ cup mashed roasted garlic (mash store-bought roasted garlic or follow the tip below)</li> <li>¼ cup chopped fresh parsley</li> </ul> Directions: <ol> <li>Mix the minced garlic, chopped rosemary, oil, salt and pepper in a glass measuring cup. Place the lamb into a 2.5 gallon-size (jumbo) resealable plastic bag or shallow baking dish. Brush the lamb with the garlic mixture. Seal the bag or cover the dish and refrigerate for 1 hour.</li> <li>Place the oven rack in the bottom third of your oven. Pour 1 cup water into the bottom of a roasting pan. Remove the lamb from the marinade and place on a rack in the roasting pan (discard the marinade).</li> <li>SEAR at 450°F. for 20 minutes, then ROAST at 325°F. for 1 hour or until the internal temperature reaches 130-135°F (check the temperature after 30 minutes) for medium-rare (or until desired doneness).</li> <li>Remove the lamb to a cutting board, cover with foil and let stand for at least 15 minutes before slicing (lamb will continue cooking while it rests). Reserve the pan drippings and spoon off any fat.</li> <li>Heat the stock, wine, tomato paste and rosemary sprigs, figs and ½ cup reserved pan drippings in a 3-quart saucepan over high heat to a boil. Reduce the heat to medium. Cook for 15 minutes until the mixture is reduced by half. Stir in the roasted garlic and parsley and serve the sauce with the lamb.</li> </ol>

Brand

<ul> <li>Australian leg of lamb with a delicious and mild flavor, Halal Certified</li> <li>1 pre-packaged boneless leg of lamb that is boned, rolled, and netted</li> <li>All natural and freezer ready</li> <li>Perfect for a holiday dinner or family gathering</li> <li>20g protein per serving</li> </ul>

Specifications

title_store_delivery_instore_pickup

Member's Mark Australian Boneless Leg of Lamb, priced per pound

<ul>
<li>Australian leg of lamb with a delicious and mild flavor, Halal Certified</li>
<li>1 pre-packaged boneless leg of lamb that is boned, rolled, and netted</li>
<li>All natural and freezer ready</li>
<li>Perfect for a holiday dinner or family gathering</li>
<li>20g protein per serving</li>
</ul>

Trim all excess fat. Nice. Seasoned with roasted garlic & lemon pepper. Marinated with olive oil and small amount of balsamic vinegar. Pinch sea salt.

Easy cook, great tasting

Bought for Easter I usually purchase the Lamb Chops this year I purchased the Boneless Leg of Lamb WOW I stuffed with garlic cloves and rosemary garlic powder and pepper baked and was sooo tender and flavorful and serve with mint jelly I will purchase again

Will purchase again!

Australian bone in lamb chop
It had very strong stinky smell once the pack was open. Smell couldn't be tolerated while cooking. My kids wouldn't eat since the smell was strong. Previously lamb would come from New Zealand and it was good. I would not buy Australian meat ever again.

Australian bone in lamb chop

It was expired. We through it a way. We lost $55. I am not sure if you want to buy this brand anymore. This happened to me twice.

Bad meat

The lamb was spoiled. Smelled up my kitchen as soon as it was opened

Bad Leg of Lamb

Had a heavy smell. Lamb meat should be from young and male animal for not to have this odor. Nobody at home ate a piece even though we tried to treat with spices, first grilling then boiling, etc.

Couldn’t eat a piece due to heavy lamb odor

This lamb had a very strong smell right out of the bag and cooking didn’t make it go away.  It wasn’t spoiled, so after doing some research, we determined that it was closer to mutton than lamb.  Since we used to raise sheep, we are familiar with good lamb.  We were very disappointed as the smell, even after doctoring with spices, was so overpowering that the lamb was inedible! And believe me, I tried!! Most of it was thrown away.

Was this really lamb or mutton?

Smells so bad!! Some other family members ate a little but did not finish, but no one else could. Opening the packaging, the smell was so bad. I did Google it, and people said it's normal, but when it was roasting, the smell was horrendous. I could not eat it.

Smells so bad!!!

When we open the bag the smell of that meat was awful bad and we literally bought it from Sam’s in east Chase not even an hour the smell was so bad that when I toke it to Sam’s club to return it the front desk agent almost walked away so rude don’t buy this meat from Sam’s

Awful bad meat

It smells really bad when I opened the package

Member's Mark Australian Boneless Leg of Lamb, priced per pound

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