Leg Of Lamb

Leg of lamb is the hind leg cut from a young sheep. A firm cap of fat renders and bastes the meat during roasting, yielding a rosy, fine-grained interior when cooked medium-rare; the flavor is mildly gamey and rich, and it takes well to robust seasonings and high heat for roasting, butterflied grilling, or cubed kebabs. Common retail forms include bone-in roasts, boneless tied roasts, butterflied roasts, and leg steaks.\n\nSheep were domesticated in the Fertile Crescent, and leg roasts became staples across the Mediterranean, Middle East, North Africa, and the British Isles. Modern production spans New Zealand, Australia, and North America, with legs typically aged briefly and shipped chilled.