Leg of Lamb

Preparation info
  • Makes

    8 to 10

    Main-Course Servings
    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

A satisfying and affordable roast, a leg of lamb is often the perfect option. It’s less expensive than a rack, and the cooking time is less critical than for both a rack and a saddle. You can buy a half leg of lamb, the shank or butt end, or you can buy it whole. If you buy the butt end or a whole leg of lamb, you’re best off boning out the pelvic bone and chine bone at the wide end of the leg, both of which make it hard to carve. To describe the rather intricate system of bones is impossib