How to Buy a Leg of Lamb

Roast lamb

Lamb is a popular meat, particularly in the spring, when many people serve it for special holiday meals. Leg of lamb is particularly well suited to roasting or braising.

Characteristics of Quality Lamb

Marbling can be seen in this cut of beef.

Fresh lamb should have pink or pale red flesh. The fat should be firm and white. Marbling throughout the meat will help to ensure the meat stays moist and flavorful as it roasts. Legs from American lambs tend to be larger and have a milder flavor than imported lamb from New Zealand or Australia. Grass-fed Australian and New Zealand lamb is a smaller breed that tends to have a stronger, more gamey flavor. The thin membrane found on many larger cuts of lamb should be removed before cooking.

Bone-in Leg of Lamb

The color of lamb meat deepens as the lamb becomes more mature. Pink indicates a young animal, deeper red a more mature animal.

Bone-in leg of lamb is sold whole and in half-leg portions. There are two portions, the shank end and the sirloin end. The shank end has more connective tissue and is a tougher cut of meat; it may be best cooked in a low, slow and moist cooking method. You can roast or grill the sirloin end, which is much more tender. Bone-in lamb remains moist when roasted, but it is more difficult to carve.

Boneless Leg of Lamb

Stuffed and rolled roast.

Boneless leg of lamb is easy to carve and offers the ability to stuff the meat with a flavorful filling. You can butterfly-cut a boneless leg of lamb to create a thinner cut of meat that cooks more evenly. Spread a butterflied leg of lamb with stuffing, roll it up and tie it before roasting or grilling.

References

• Food Network: Lamb Guide and Recipes
• Chow.com; Leg of Lamb Ingredient
• BBC: Food, Lamb, Recipes and Information
• Sally Bernstein: Spring Lamb