December Restock: All New Pork & Lamb Inventory!

Lamb Leg Carne Asada

June 19, 2018


1 2-3lb leg of lamb
2 roasted jalapenos, deseeded and skin removed
1 tomato, quartered
1 medium onion, quartered
5 cloves garlic, peeled
2T sugar
¼ cup ancho chili powder
1T black pepper
1T salt
½ bunch cilantro
1 orange, squeezed of juice
2 limes, squeezed of juice
¼ cup mirin
1 12 oz lager beer


Debone and butterfly leg of lamb and place in 1 gallon zip lock bag or large non-reactive bowl. In a food processor combine roasted jalapenos, tomato, onion, garlic, sugar, chili powder, salt and pepper.  Process until well mixed. Add orange and lime juice, mirin and beer to processor and mix until smooth. Pour marinade over lamb leg and either seal in bag or cover with plastic. Refrigerate marinating leg for 4-24 hours. Remove leg from marinade, let excess drip off and lay flat on a well-heated and oiled grill. Cook to an internal temperature of 135-140 F.

Virginia Clay

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