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Apr 4, 2012 10:13 AM

Good price for lamb?

Does anyone know where I could find a good price on a lamb leg? Doesnt matter bone in or boneless. BJ'S has a boneless one for $7.49 lb and I think stop and shop has one for $4.99 lb semi boneless. What's the cheapest you have seen it? I'm hosting my first Greek Easter this year and didn't realize how expensive lamb was.
How much lamb per person? I'm thinking we are having about 15 people. I may make a turkey or ham too to offset the costs a bit.
Thank you!

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  1. Boneless at McKinnon's in Davis is closer to $6.50/lb I think. Semi-boneless/bone-in ones are at least as much, if not more.

    14 Replies
    1. re: emannths

      McKinnon's boneless at that price is Australian - if that makes a difference to you.

      1. re: Northender

        i just got shanks in the north end for $4.50 pp.

        1. re: hotoynoodle

          where did you get them? Was it Sulmona?

        2. re: Northender

          northender, can't thank you enough for saving me that disappointment.

          1. re: opinionatedchef

            why is that bad? australian lamb will be grass-fed, vs. much of american lamb being grain-fed. crime against nature, that.

            1. re: hotoynoodle

              The rack of lamb from McKinnon's is generally New Zealand which isn't great, but not certain about boneless leg (I thought bone-in was from NZ too). Australian is much better than NZ overall, but stronger in taste than domestic grain finished lamb. Obviously the imported lamb will be frozen at least at some point, but probably much domestic too (Halal and other markets which break down whole lamb, maybe not and Blood Farm sometimes has fresh lamb).

              1. re: itaunas

                "Australian is much better than NZ overall"

                Can you elaborate on the difference and cause? Is it a combo of feed and age at time of slaughter, or something else?

                McKinnon's definitely had some bone-in legs conspicuously labeled as American lamb. As for other details, like whether they had imported bone-in legs or the origin of the boneless legs, I didn't notice.

                1. re: emannths

                  I should have labeled that as my subjective opinion. Both are generally pasture fed, but I think conditions in Australia are better and the lamb is definitely larger -- breed, but possibly age at time of slaughter. Its also more often sold as a cheap alternative, so that maybe part of it, just not getting the best that NZ has to offer. (I used to love that Market Basket had really inexpensive 2pks of rack of lamb which weren't great and from NZ, but still convenient to keep for a quick dinner). Thanks for the update on McKinnon's, they probably have a wider stock because of the time of the year and American lamb is more available now too.

                  Update: If anyone is looking for lamb offal, the Demoula's in Chelsea usually has a lot for cheap after Easter. Just about everything you can think, except maybe sweetbreads (don't recall seeing those). The Burlington Market Basket (large Greek population) always had one of the bigger stocks of lamb cuts overall, but not certain about the post-Easter offal and the new larger store.

                  1. re: itaunas


                    I used to be a frequent buyer of the boneless legs that MB had back when they were in the $4/lb range. Now that they're more like $7/lb, my purchases have been much less frequent. Instead, we've shifted to McKinnon's shoulder chops for quick meals and shanks for slow Sundays.

              2. re: hotoynoodle

                Australian lamb is probably my favorite, but most of my non-ethnic extended family and friends feel the taste is to strong for them, and like the taste of the domestic lamb better.
                I'm spit roasting a 90 lbs. fully dressed lamb for easter this year from Blood Farm.

                1. re: Infomaniac

                  Would you mind sharing your menu? I am planning on using the rotisserie from my gas grill for the leg of lamb, but I'm stuck on what sides to serve. Also, what do you season your lamb with?

                  1. re: tasteeone

                    The main menu will be the lamb, pilaf, roasted tomatoes, peppers, and onions, armenian green beans (fassoulia), tray of olives, feta, cucumber, toorshi (pickled veggies), tabooleh, yalanchi (meatless stuffed grape leaves), little triangle spinach borek.

                    Lamb will be seasoned with sea salt, pepper, crushed garlic, lemon juice and oregano rubbed all over. I'll base the lamb as it cooks with a mixture of olive oil, oregano, sea salt and pepper.

        3. I believe costco's boneless leg of lamb is currently less than $6/lb. (either 5.99 or 5.49) - about 3-4 lbs per package.

          1. Big Y Walpole, American lamb, bone in; half or whole leg, $3.99/lb. I think the sale ends 4/4/12.


            1. Market Basket Reading has semi-boneless half or whole leg American lamb for $5.99/lb.

              2 Replies
              1. re: Gio

                Or boneless for $6.50, according to the flyer, starting Sunday.

                1. re: Gio

                  Laughs at "semi-boneless"...

                  one might think "boneless" implies without bones... unless it's "Semi-boneless", in which case it's got a huge honkin bone running through it... :)

                2. Bj's boneless is actually very good. My wife and I get it all the time. They usually come in 2-3 pound packages. I would say you need at least 4 for your group (maybe 5 if big eaters). A little fresh garlic, rosemary and thyme and some dijon mustard and a spritz curry depending on taste and pop em in the oven. Put one or two in first for those who like well done. Check with instant read and/or keep a thermometer in one. Try not to overcook.