Cuts from the leg

Martin shows how a single leg of lamb can be cut and used to create four deliciously different meals

Martin shows how to create four very different but equally delicious lamb meals out of one leg of lamb.  There is a slow braised lamb shank, he marinades a middle leg in a citrus marinade ready for roasting or popping on the BBQ in the warmer months.  He shows how the lamb topside can be made into delicious lean steaks or a smaller roasting joint and finally the lamb rump gets a crunchy herb crust perfect for a more special meal for two.