Lamb leg is a large and succulent cut from the hind legs that can be butchered into smaller cuts. Lamb leg is a popular Sunday dinner roasting joint, though, this is not the only way this tasty joint can be prepared. Leg of lamb is one of the leanest lamb cuts, meaning it is lean enough to be served pink without sacrificing the flavour.
Leg of lamb is often associated with Spring as it is usually served as part of a roast dinner at Easter and for other religious meals. As well as being a popular favourite in Britain, lamb leg also features in many national dishes from Greek lamb Kleftiko to French Le Gigot d’Agneau roti.