Cuts of lamb - versatile cuts
Leg (bone-in): whole leg; short cut leg; centre leg roast; leg steaks (or chops); shank
Leg (boneless): butterflied leg roast; sirloin roast
- In butchering, only hind legs are called lamb leg (front legs are foreshanks). Leg is sold either whole or cut into small top (short cut, centre cut and leg steaks) and bottom (shank) portions. Though grilled short cut leg of lamb makes an impressive summer entrée, many people like the ease of carving a boneless roast, particularly one that has been butterflied to lie flat and cook quickly on the grill. Boneless leg meat is also the best choice for tender, flavourful kabobs.
- Leg cuts should be cooked using dry heat, such as grilling and roasting; steaks can also be pan-fried.
Roast Leg of Lamb with 40 Cloves of Garlic
Spanish-Style Lamb Kabobs with Red Onion Salsa
Lamb Shanks Braised in Balsamic Tomato Sauce
Garlic and Bacon Stuffed Leg of Lamb with Rosemary (image featured on page 1)
Page 2 of 3
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »