Lamb Leg is a primary cut of meat from lamb, i.e a sheep less than one year old. Lamb leg has flavorful but tough meat; it also has good fat deposits and weighs about 8 to 9 pounds. The cut is used to make roast, grills or stews. Lamb Leg recipes differ from cuisine to cuisine.
Culinary Uses of Lamb Leg
Lamb Leg is available with the bone or boneless â€“ tied up or butterflied. Lamb leg has good meat to bone ratio, it is used to make stews and at times grilled. Lamb Leg takes long marination hours and even more cooking time. In the Middle East and some Asian countries like India and Pakistan whole leg of lamb is marinated and baked, this dish is known as raan and is made during special occasions. The Americans grill their lamb leg while has been marinated for about 4 hours.