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.

WHERE’S THAT COME FROM?

The leg of course.  Always the rear legs as the front legs are part of the shoulder roast.  The rear rump/leg is premium piece of meat that would great as a grilled leg steak, smoked/braised as whole leg or cut into kabobs.  Fabulous cut of meat.