The leg. Our bone-out leg is butterflied, which makes it cook evenly.
Best cooking method:
Leg of lamb is a nice big cut, making it a good choice for larger dinners or if you want leftovers. If you’re new to cooking leg of lamb, check out a recipe. The basics are to give it a good rub with olive oil, salt, and herbs, broil each side in the oven, then tent the leg with foil, and roast low and slow.
Use a bone-out instead of a bone-in leg of lamb if you’re planning to stuff and tie it.
The weight range options listed above are based on how much this cut usually weighs. We always recommend about 1/2 lb. of protein per person. If the available weight options are not enough to meet your recipe requirements, please use the selector on the right-hand side to choose multiples of this cut.