Bone-in Leg of Lamb

Bone-in Leg o’ Lamb is one of the most versatile cuts. Slowly braise to fall-apart heart-ache, spit-roast to medium rare and slice thin perpendicular to the bone, or fillet out the muscles for loin-like preparations in a pan or on the grill. Legs tend to be stronger in flavor than the front half of the lamb. This is a great cut to prepare for friends and fam. 

$15/lb.