Boneless Leg of Lamb lamb riblets worm-eating

worm-eating

creating a nutrient profile conventional beef just can't match

which means a cleaner taste and a more honest cut of beef

the ease and convenience of boneless

Boneless Leg of Lamb lamb riblets worm-eatingBoneless 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