Lamb Leg Cuts
lamb leg The leg of lamb is one of the most popular cuts. It's usually roasted, but it can be boned and butterflied for grilling.
lamb leg = leg of lamb Notes: These are sold either with or without bones. The full leg is too large and unwieldy for many families, so it's often cut into two half leg pieces: the lean shank half and the more tender but more bony sirloin half. Alternatively, you can buy a short leg = 3/4 French style leg, which includes the shank half plus half of the sirloin half, giving you three-quarters of a leg. Legs are usually roasted, but boneless legs of all sizes can be either rolled and tied or butterflied so that they lie flat for grilling or broiling. If a leg of any size has some meat cut away to expose the bone at the end, it's called a Frenched leg. If the bone at the end is simply lopped off, it's called an American leg. Substitutes: lamb shoulder (less tender and less expensive)
lamb leg chop = lamb round leg steak = lamb leg steak Notes: Cut from the leg, these are usually braised, broiled, or grilled. They're available boneless or bone-in. Substitutes: lamb loin chop (more tender) OR lamb shoulder chop (tougher, but more flavorful)
sirloin half of leg Notes: This is the upper half of a leg of lamb, and it makes a tender, but bony roast. Many people ask the butcher to bone this cut, then either roll and tie it or butterfly it. Substitutes: lamb leg (shank half)
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