• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

CooksInfo

  • Home
  • Encyclopaedia
  • Kitchenware
  • Recipes
  • Food Calendar
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar
×
Home » Meat » Sheep » Lamb » Lamb Hind End » Leg of Lamb

Leg of Lamb

A Leg of lamb refers to a hind leg of lamb.

The meat will be lean and tender.

A whole one will weigh between 2.25 to 2.75 kg (5 and 6 pounds) and feed 8 people.

It can be cut into a lower end (aka knuckle or shank end) and an upper end (aka sirloin or fillet end.)

The upper end is considered to have more flavour; the lower part is leaner. The upper end can be further cut into sirloin chops, or a sirloin roast.

The centre portion of the leg can be used for steaks suitable for dry-heat cooking.

Leg steaks can be made, either boneless or bone-in.

The whole leg can be boned and either rolled or flattened. When boned, it can be easier to cook it to rare.

When rolled it can be roasted. When flattened (aka butterflied), it can be cooked under the broiler (aka grill in the UK) or on the grill (aka BBQ outside the US.) There will be a range of cooking doneness owing to the varying thickness of it, so everyone should be pleased.

With the bone-in it can be roasted whole.

The lower end on its own needs moist cooking.

See also: Roast Leg of Lamb Day

Cooking Tips

To butterfly means to remove the bones from a piece of meat, then open the meat up and flatten it. You can have a butcher do this, or do it at home.

To butterfly a leg of lamb

  1. put it on a cutting board;
  2. cut down onto and around the large bone;
  3. as you go, turn the leg a bit at a time until the meat is largely free of the bone;
  4. then finish any small cuts needed to free it;
  5. remove the large bone;
  6. then look for small bones remaining and cut them out;
  7. open the meat up, flatten it using a rolling pin or a meat mallet.

Let lamb come to just room temperature before roasting.

Alternatively, you can roll the boned leg back up again into a roast, tying it with butcher string.

Cook to 60 C (140 F); let rest to 63 C (145 F).

Sources

Parle, Stevie. Leg of lamb roasted with artichokes recipe: When roasting a leg rare, it’s better to take it off the bone so you can cook it easily and evenly. London: Daily Telegraph. 25 March 2011.

Other names

French: Gigot d'agneau

This page first published: Jun 9, 2005 · Updated: May 4, 2021.

This web site generates income from affiliated links and ads at no cost to you to fund continued research · Information on this site is Copyright © 2023· Feel free to cite correctly, but copying whole pages for your website is content theft and will be DCMA'd.

Primary Sidebar

Search

    Today is

  • Fish and Chip Day
    Fish and chips
  • BeaverTails Pastry Day
    BeaverTails pastry
  • World Cider Day
    Apple cider flight
  • Egg Day
    Eggs and red barn
  • Doughnut Day

Hi, I'm Skylar! This is a fake profile talking about how I switched to a paleo diet and it helped my eczema and I grew 4". Trust me, I'm an online doctor.

More about me →

Popular

  • E.D. Smith Pumpkin Purée
    E.D. Smith recipe for pumpkin pie
  • Libby's Pumpkin Pie
    Libby’s recipe for pumpkin pie
  • Pie crust
    Pie Crust Recipe
  • Smokey Maple Pepper Glaze for Ham
    Smokey Maple Pepper Glaze for Ham

You can duplicate your homepage's trending recipes section in the sidebar to reinforce the internal linking.

We no longer recommend using a search bar, newsletter form or category drop-down menu in the sidebar. See the Modern Sidebar post for details.

If the block editor is not narrower than usual, simply save the page and refresh it.

Footer

↑ back to top

About

  • About this site
  • Privacy Policy
  • Copyright enforced!
  • Terms & Conditions

Newsletter

  • Sign Up! for emails and updates

Site

  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar

This web site generates income from affiliated links and ads at no cost to you to fund continued research · The text on this site is © Copyright.