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Meat · Lamb & goat

Leg of lamb

The classic roasting joint: leaner than shoulder, sold bone-in or boneless, also cut into steaks and kebab cubes.

Also called: lamb leg

A kind of lamb

5 recipes with it

What it is

Leg of lamb is the hind leg, a large joint of lean, tender muscle with a thin layer of fat. It can be roasted whole and served pink, butterflied for grilling, or cut into cubes for kebabs. Being leaner than shoulder, it can dry out in long braises.

How it’s used

  • Roast leg with garlic and rosemary
  • Butterflied and barbecued
  • Cubed for shish kebabs
  • Raan (spiced whole leg)

Characteristics

Taste
Mild and sweet for lamb.
Texture
Tender and lean.
When cooked
Many cooks take it out at 55–60 °C for pink meat, which is below the 63 °C food-safety guidance; roast to at least 63 °C for the official recommendation. Rest at least 15 minutes before carving.
Sold as
fresh, frozen
Cooking uses
Commonly cooked, Suitable for grilling

Storage

Refrigerated. Keep sealed on the bottom shelf of the fridge or freeze.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Food-safety guidance for whole cuts of beef, lamb, veal and pork is 63 °C (145 °F) in the centre followed by a 3-minute rest; slow-cooked cuts are taken far higher for tenderness.
  • Store raw meat sealed on the bottom shelf of the fridge and keep separate boards for raw meat and ready-to-eat food.

Nutrition per 100 g

Energy
201 kcal
Protein
18.58 g
Carbohydrate
0 g
Fat
13.49 g
Fibre
0 g
Sugars
— g

USDA FoodData Central: Lamb, leg, shank half, separable lean and fat, trimmed to 1/4" fat, choice, raw.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Lamb shoulder — Roast longer at a lower temperature; richer result.

Related ingredients

Recipes with leg of lamb

More lamb & goat