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.
Reviews
There are no reviews yet.