Qu'est-ce que le/la/l'Leg Lamb ?
A large, primal cut from the hind leg of a lamb, typically lean and tender, ideal for roasting whole or breaking down into smaller portions like steaks or kebabs.
"The showstopper centerpiece for celebrations, offering rich flavor and tender meat."
Technical Metrics
Average Weight
5-7 pounds (bone-in)
Ideal Cooking Method
Roasting (whole or butterflied)
Internal Temp (Medium-Rare)
135-140°F (60°C)
Le secret du chef
For an incredibly tender and flavorful lamb leg, marinate it overnight in yogurt and spices. The lactic acid in yogurt breaks down muscle fibers.
Comment choisir et conserver le/la/l'Leg Lamb
- Look for firm, rosy-pink meat with white fat.
- Choose bone-in for more flavor, boneless for easier carving.
Quels accords culinaires avec le/la/l'Leg Lamb ?
- Rosemary
- garlic
- mint
- thyme
- red wine
- potatoes
- root vegetables
- couscous.
Questions fréquentes
Quel goût a le Leg Lamb ?
Rich, gamey (milder than older lamb), savory, succulent
Comment choisir et conserver le Leg Lamb ?
Look for firm, rosy-pink meat with white fat. Choose bone-in for more flavor, boneless for easier carving.