leg of lamb

Leg of lamb is the hind limb of a young sheep, typically comprising the femur, tibia, and surrounding musculature, weighing 5–9 pounds (2.3–4 kg) depending on the animal's age and breed. This primal cut is characterized by relatively lean, fine-grained meat with a pronounced but not gamey flavor—more delicate than mutton (meat from older sheep) yet more complex than veal. The leg may be sold whole, halved into shank and sirloin portions, or further subdivided into steaks. The exterior fat cap protects the meat during cooking, while intramuscular marbling and connective tissue contribute to tenderness when properly prepared.

Leg of lamb is a centerpiece roast in Mediterranean, Middle Eastern, and European cuisines. Whole legs are traditionally roasted with aromatics, herbs (particularly rosemary and oregano), and garlic, appearing in Easter meals, celebratory feasts, and restaurant menus. The cut is also butterflied for grilling, braised in wine and stock for Mediterranean stews, or cut into steaks for pan-searing. Ground lamb from the leg produces kebabs, meatballs, and the minced filling for Middle Eastern dishes. The bone and trimmings yield rich stocks for soups and sauces.