Lamb Leg Muscles Wrapped in Bacon

Depending on which leg muscles you choose, the muscles may be small or large, thick or thin. By butterflying the muscles individually, you turn them into rolls that can easily be cooked to an even temperature. The bacon protects the lean meat from drying out and keeps it nice and juicy. Rolls with a wider diameter will take longer, of course, but you should always let the internal temperature—not the time—be your guide to doneness. You can substitute six slices of uncured belly meat for the