Leg of lamb?

Can anyone suggest where I might purchase leg of lamb? (Preferably bone in.)

I think you can order one at Tony's meat shop near Superlake.

There is a lady at the Tuesday market, who buys/represents a butcher in Jocotepec. You will have to get her name and number and then preorder for Tuesday. She has very good Filet Mignon as well.

i have not had any luck with lamb here,especially at tony's. lamb is never tough,but that's all i get here so it's either sheep or goat. the woman that sold it at the monday market said i didn't cook it right?-SNORK! i used to buy whole lamb in alberta and cut it on my bandsaw and frozen new zealand lamb at safeway,  so don't tell me i don't cook it right because it was never tough-no matter what the cut until i got here.
maybe ask at tangos,because they seem to procure real lamb.i always order their rack of lamb rare and it's perfect.
the goats sold around here are old as dirt and tough as nails and are about the same size as a proper lamb,so the chops look the same.

In January (it is time of the joco fiesta) I buy lamb in Joco on the main drag going to the market on the left handside almost accross from the beef butcher.

We order it from Costco

We had some decent one one day from the butcher on the carretera in Ajijic and we sometimes order it from Tony.

The best is from Joco in January or from Costco all year round.

Thanks all.

Brigitte - can you narrow down "the butcher on the carretera in Ajijic" for me? I don't know the place you mean - The Sonora Beef place?

I believe it is one or two streets west of colon , up from the place that sell statues and cantera. on the same side. We have bought some very good lamb chops there in the past and lamb to make tagines and curries. It was not particularly clean but the meat wa frozen so we went for it and it was good.
We have not bought from her for a while as now we get the lamb from Lakeside express so we do not have to go to Guadalajara..

The place in Joco had delicious land but the leg was very small , it was delicious. I would recommend this place but they only have it for the joco fiesta so in January..

Carnes Selecta is the name, it is a couple of doors east of El Sarape restaurant. For the best lamb see Maggie at the Monday and Friday markets.

David wrote: For the best lamb see Maggie at the Monday and Friday markets.

if that is the same canadian person that raises angus,i tried it twice and never again. it was tough and proper lamb cannot be tough because it is young. just like veal cannot be tough or kid goat.

All I can say is that I just last week got a leg of lamb from Maggie and it was tender and delicious.

Both Tony´s and the woman at the Monday market have excellent lamb. I have not yet tried Carnes Selecta but will. Axixic, since I hear you are an excellent cook, you should do just fine.

We occasionally buy lamb from Maggie at the Monday market and have never been disappointed. And Tony's is always a treat.

Maggies angus was the best I've had in Mexico...I think she no longer raises angus though...she does a great job!

Yes, she still does raise angus. I got a couple of steaks from her last week.

David wrote:Yes, she still does raise angus.  I got a couple of steaks from her last week.

Don't know about you David, but for me they were the best I've had In Mexico?

a lot of you also thought a certain con man's sausage was stellar and it wasn't even 3rd class-SNORK! you people were referred to by p.t. barnum i believe.
to be safe axixic ask tango where they get theirs.
oh, i did get tender lamb shank from tony's a few years ago that bbq'd nicely and was tender.

I ordered some for Monday from the place Brigette suggested - so we shall see. Apparently it comes from Sonora, FWIW. I want to prepare it for Tuesday night so the Tianquis woman wasn't an option.

Pedro, I did check with Tango - they get theirs from somewhere in Guadalajara.

Certainly the best Mexican raised. We usually get our steaks at Costco, they're US beef and excellent.

Axixic, we are looking forward to hearing how your dinner turns out. We expect details. Have fun!

I've bought two frozen ones from Walmart and both were excellent.

cypress - I guess luck of the draw; I checked at Wally World and they didn't have any (though I have seen it there in the past from time to time).

Anyway, the two I got from the place Brigette suggested were excellent, if a tad expensive ($160/kilo which is high considering they were bone-in.) But not to quibble - they were very good.

At the risk of boring you, BBQ Leg of Lamb was sort of my signature dish NOB but I have not been able to make it here because a vital ingredient for my marinade isn't available locally. That ingredient is a sauce called "Memories of Kobe" from President's Choice (part of the Loblaw empire in Canada.) When I was in Canada in November I picked up two bottles of it specifically so that I could make my 'famous' leg of lamb.

It worked beautifully - as it almost always does. Mind you, I have prepared this a couple of dozen times so I should be good at it by now. The secret is the marinade which I prepare a day ahead and baste the meat for 24 hours before cooking on the grill. The marinade also includes peanut oil which has a low flash-point so you have to watch the BBQ carefully while grilling - takes about 90 minutes.

Now I just have to figure out how to simulate the "Memories of Kobe" sauce for future use. I have a list of ingredients but not quantities so it will require some experimentation but I think I can manage an acceptable substitute.

Happy to hear you enjoyed them. We eat a lot of lamb fixed all kinds of different ways and rarely cook the legs on the bbq so I am happy to hear they come out well that way.

Brigette - lamb is a dream on the BBQ. Even a couple of chops topped with nothing but rosemary twigs will grill beautifully but you really need to aim for medium rare to rare. Grilled lamb will get tough if overcooked. The BBQ I bought down here has a "sear station" feature which I was reluctant to try for this meal but my guests were almost fighting over the seared portions so I think it worked.

We typically eat rare lamb in France, I mean bleeding rare..so I would like it.
We roast it with lots of garlic and sometimes we cover the leg with a paste made of bread crumbs, butter, parsley and garlic like we make for snails. It is also delicious that way but I do not know many foreigners who can eat it that rare outside of my husband so make it ll for ourselves.

Axixic:

Up until our latest grill, I had never used a searing burner. When I first started using it, I tended to leave meat on there too long. After some experimenting, I have improved my results by coating our meat with either extra virgin olive oil or garlic infused extra virgin olive oil. The olive oil gives me a quick sear (seal) and then I transfer to a very hot grill.

I made the mistake of attempting to BBQ a bone-in leg of lamb one time and never again! My guess is that the bone is too big and pulls the heat away from the meat?