Loading

Similar Content to: Rib Chop, Lamb

Leg of Lamb
5 of 20
not yet rated
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 are usually cooked using dry heat methods, such as roasting. The whole, bone-in leg can weigh from five to nine pounds and may be American style (no shank bone attached) or French style (shank bone left on). The whole boned leg makes a compact and tidy roast when rolled (with or without stuffing) and tied or netted to keep its shape. It may also be butterflied (so-called because the deboned, flattened leg resembles a butterfly's shape) for grilling.
Share this!
Facebook
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2024 Tecstra Systems, All Rights Reserved, RecipeTips.com