Description: Leg of lamb is the most versatile cut of lamb and makes a beautiful roast. A bone-in leg of lamb is the most economical; one with the aitchbone (hipbone) removed. Boneless leg of lamb can be stuffed or spread with a seasoning paste and then rolled and tied. A boned, rolled, and tied or netted leg is easy to roast.
Meat Characteristics: Leg of lamb is generally tender, though it is made up of different muscles.
How much should I buy: For bone-in leg of lamb, allow about ¾ pound per person; for boneless leg of lamb allow about ½ pound per person.
Common Flavor Combinations: Capers, cardamom, dill, garlic, ginger, lemons, mint, red wine, rosemary, shallots, tarragon, thyme, yogurt.
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