Lamb Leg - Bone-IN
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Lamb Leg -
Bone-IN
A bone-in leg of lamb is a classic and flavorful cut that's ideal for roasting. Known for its tender meat and rich, savory flavor, this cut often serves as a centerpiece for special occasions or holiday dinners, offering juicy, succulent meat with a beautiful presentation. If you prefer a boneless leg of lamb, just ask your butcher, and we will gladly debone it for you.
Cooking Notes
To cook a bone-in leg of lamb, preheat your oven to a high temperature (around 425°F) to sear the outside and lock in juices. Season the lamb with garlic, rosemary, and olive oil for classic flavors. Roast the leg until the internal temperature reaches your desired level of doneness (usually 125°F to 135°F for medium-rare to medium). Let the lamb rest before carving to allow the juices to redistribute. Serve with roasted vegetables or mint sauce for a traditional pairing.
How to Prepare
Roasted
Smoked
Braised
What to Expect
The bone-in leg of lamb is sourced .... well, from the hind leg of the lamb. This section of the lamb is flavorful and yields tender meat suitable for roasting. The bone adds flavor and helps retain moisture during cooking.