Whole Leg
Short-Cut Leg
Center Cut Leg Roast
Center Cut Leg Steak
BRT Leg
Top Round Roast
Top Round steaks and scallops
FROM WHERE: The leg of lamb comes from the hind quarter, is the most versatile cut and also one of the most economical. Providing lots of cooking options, leg of lamb can be butterflied, cubed (for kabobs), or cut into sirloin chops or steaks.
COOKING METHOD: Roasting, Grilling, Braising, Broiling, Slow-Cooking
COOKING TIPS: Season loin roasts or chops with your favorite fresh herbs and spices, and then place on the grill or in a roasting pan for a roast -meat side up and follow recipe instructions.
Roasting is an oven-cooking method in which the meat is cooked uncovered in order to produce an exterior that is well browned and a moist interior. Roasting works best with fairly tender pieces of meat or poultry. Tender cuts like the rack and loin and portions of the leg should be prepared using dry heat cooking methods such as broiling, grilling and roasting.
Grilling is often synonymous with barbecuing and refers to cooking meat or vegetables on a grate over hot coals or another heat source. For chops, grilling is the perfect way to eat more lamb and spend less time cooking and cleaning up. Grilled lamb is a fast, delicious, practical weeknight option. Dry brine your lamb chops. If you have time, salt lamb chops 40 minutes to an hour before grilling them, to release moisture and break down proteins in a way that allows the chops to reabsorb the liquid.
Recipes
Leg Cut Recipes
Stew
These can be found in the leg as well as other areas of the lamb
WHERE FROM: Stew meat: Stew meat often comes from the shoulder but can also come from the leg, it is a versatile cut that can be used in many different recipes
COOKING METHOD: Braising, Roasting, Slow-Cooking
COOKING TIPS: After quickly browning both sides, season; then bake in an oven pre-heated to 375 degrees F for about 30-45 minutes or cook in a slow cooker.
Braising is a cooking method used for meat and vegetables in which the item is browned in fat, tightly covered and cooked slowly in a small amount of liquid. A long cooking period at low heat helps to develop flavor and tenderize meat by breaking down its fibers. Braising can be done on the stovetop, in the oven or in a slow cooker. A tight-fitting lid is key to preventing the liquid from evaporating. The shoulder is ideal for braising, stewing or slow-roasting.
Kabobs
These can be found in the leg as well as other areas of the lamb
WHERE FROM: Kabob meat often comes from the shoulder but can also come from the leg, it is a versatile cut that can be used in many different recipes
COOKING METHOD: Braising, Roasting, Slow-Cooking
COOKING TIPS: After quickly browning both sides, season; then bake in an oven pre-heated to 375 degrees F for about 30-45 minutes or cook in a slow cooker.
Braising is a cooking method used for meat and vegetables in which the item is browned in fat, tightly covered and cooked slowly in a small amount of liquid. A long cooking period at low heat helps to develop flavor and tenderize meat by breaking down its fibers. Braising can be done on the stovetop, in the oven or in a slow cooker. A tight-fitting lid is key to preventing the liquid from evaporating. The shoulder is ideal for braising, stewing or slow-roasting.