Lamb Leg
The leg may be a whole leg with sirloin attached, partly boned or a center cut roast. The classic leg of lamb is the most versatile cut as it can be rolled and tied, butterflied, boned, cubed (for kebabs) or prepared whole. The leg, with little surrounding fat and minimal fat inside, can easily be trimmed to your specifications. The meat is tender yet firm and is suitable for a variety of cookery. It is economical cut for entertaining and great for leftovers. Lamb legs will serve at least six, sometimes more.
Preferred Cooking Methods:
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Roasting
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Broiling (cubed meat)
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Barbecuing
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