Lamb Leg – Short Cut

Description

A staple cut found around the globe, the leg is one of the larger, more flavorful cuts of lamb on the market. Legs are a primal cut taken from the hind quarter. This cut is known for being lean and flavorful. Available in a wide range of cuts such as, bone-in and boneless, boned rolled and netted (BRN), and butterflied.

Take advantage of lamb’s natural flavor and leanness by preparing it in a dry heat fashion with no steam, broth, water or wine. Roasting
a leg of lamb bone adds richness and flavor to the meat while the versatility of a short cut or boneless leg is perfect for roasting, grilling or preparing meat for kebabs. Lamb legs are lean, so take care not to overcook them.