Lamb, Leg

This cut of lamb is probably the most versatile, although it's also one of the most expensive, especially when bought as steaks. Leg of lamb makes a very good roast joint, or it can be split into two smaller pieces the fillet at the top of the leg and the shank towards the foot.

If the butcher has removed the bone, leg of lamb can be treated in much the same way as topside or silverside of beef, including being cut into lean steaks.

Although a lamb has four legs, only the two hind legs produce the cut referred to as leg of lamb. It is a large, lean, and tender cut and can be used whole or subdivided into smaller cuts, which can be prepared in many different ways and are usually cooked using dry heat.

A whole leg that has been boned makes a compact and tidy roast when rolled without stuffing and tied or netted to keep its shape. It may also be butterflied, flattened leg resembles a butterfly's shape for grilling.
 

Lamb Leg Loin Neck Rack Shank Shoulder Chops

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