Like the shoulders, the legs of a lamb work hard, which means that this cut has a good, strong flavor. This meat is excellent for curries (small pieces) and stew (small/medium) preparations. Choose your cut pieces size to your liking.
Lamb leg is great roasted whole on the bone, or boned and barbecued. It’s a fairly lean muscle, so do not overcook it, or else it could end up dry and rubbery. Use herb oil, some garlic and even a tandoori masala, rub it all over and massage the meat nicely. For best taste and flavor, roast in the oven, then finish off on the barbecue to get a great gnarly smoked flavor. Fast Indian Grocery
Great option for a weekend spent with family, or when entertaining a big group.
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