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 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.