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.