Bone-in lamb legs are a classic, hearty and robust cut. Often reserved for celebratory occasions, this is an easy-to-prepare cut that yields meltingly tender, juicy and full-flavored meat, especially when roasted.
For the ultimate depth of flavor and succulent texture, slow-roast legs whole in the oven or on a rotisserie.
Sold shank on, chump (aka rump cap, sirloin tip) and aitch bone off, lamb legs may also be de-boned and the meat cut into strips, cubes or medallions for kebabs or stew meat. (For these preparations, save time with boneless legs.)
Applications: roast whole in the oven or on a rotisserie.