Whole Leg of Lamb

The whole Leg of Lamb is one of the most prized cuts of this noble Sicilian animal. It includes the leg, thigh and hock and is ideal for your special occasions, to be cooked in the oven after a brief browning in a pan or for cooking "al cartoccio" or in a pan. Our lambs are raised on pasture in a period that goes from March to October, when the weather conditions are favorable, while in the remaining periods they are fed with hay and cereals. Their diet, therefore, is based on grass and hay from the uncontaminated pastures of the hills of the Valle del Torto and the lower Madonie, in an area between the municipalities of Alia, Castronovo di Sicilia and Valledolmo. The meat is pink, lean, but at the same time soft and juicy.