Ingredient

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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.

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Also known as

  • Leg of lamb
  • Full leg
  • Half leg
  • Shank half
  • Sirloin half
  • Short leg
  • 3/4 french style leg
  • Frenched leg
  • American leg

Substitutes

lamb shoulder (less tender and less expensive)
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