It is a large and succulent cut from the hind legs that can be cut into smaller pieces.
Lamb leg is a popular Sunday roast, though, this is not the only way this tasty meat can be prepared.
Leg of lamb is often associated with Autumn as it is usually served as part of a roast dinner at Easter and for other religious meals.
As well as being a popular Britain cuisine, lamb leg is also found in many national dishes from Greek lamb Kleftiko to French Le Gigot d’Agneau roti.
How Can I Cook It?
The best way to cook a leg of lamb is the slower and longer the better.
You will get the meat that will automatically fall off the bone.
Roast the leg of lamb in generous amount of wine or stock at 150ºC. for at least 80min.
Refrigerate raw meat at 5°c or below for 3 to 5 days.(check your fridge is cold enough by using a fridge thermometer) and up to 6 months in the freezer at -18°C.