Tied carvery leg of lamb shown.
Lamb
Leg
A firm-textured roasting cut from the hind leg.
Meat: Lamb
Best for: Sunday roasts, Spit-braai, Leg steaks, Kebabs, Whole roast lamb
Know your cut
Overview
Lamb leg has a firm texture and rich flavour. It suits long, gentle cooking and can be prepared as a bone-in roast or boned and rolled for slicing.
In the kitchen
Best uses
Sunday roastsSpit-braaiLeg steaksKebabsWhole roast lamb
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Lamb · Leg
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