LEG OF LAMB
The leg of lamb is a classic dish for holidays and special events for sure. Whether you roast it or smoke it, the leg is a great meal. We typically leave ours bone in for added flavor although I am experimenting with boneless butterflied and rolled. Butterflied is thinner so it can be grilled, broiled or seared with great success.
Leftovers can be used in tons of recipes where a tender meat is wanted. One of my favorites is Lamb Wellington. I have included my recipe even though it calls for tenderloin, we use almost leg every time.
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