guide to lamb cuts

boneless lamb leg

lamb boneless leg
lamb leg section

Boneless lamb legs are an easy-to-use roasting cut. With the pure lamb flavor, tender texture and succulence of bone-in legs, this cut arrives with the chump (aka rump cap, sirloin tip), aitch bone and shank off, and the femur removed. The legs are butterflied, making it easy to stuff and roll them before roasting.

Without the bones, this versatile cut is suitable for a wide variety of applications. They are easy and ideal to break down further (cubed, cut into smaller roasts or medallions) for kebabs, stew meat or quicker cooking preparations.

Applications: stuff, roll and roast whole or cut into smaller roasts, medallions or cubes/strips for kebabs and stir-fries.



fat content

Related Cut Guides:

suggested dishes:

Lamb Roasted with Rosemary & Garlic

Lamb Roasted with Rosemary & Garlic

Lamb Bahn Mi Sandwich

Lamb "Bahn Mi" Sandwich