Don’t let Roasted Leg of Lamb intimidate you. It might look hard to cook, but it really isn’t. You can buy fresh or frozen lamb – get local lamb if you can otherwise Austral ...

But if you're not accustomed to buying it, it may be challenging to determine the best cut to roast ... Once blended and rubbed onto the leg of lamb, he recommends placing the meat in a high ...

Don’t be discouraged by cut choice and cost, either. For a holiday crowd, leg of lamb equals the price of a fine turkey and requires a fraction of the skill needed to hit the double whammy of ...

With a boning or paring knife, cut between the muscles and separate ... The times will vary according to the size and shape of the lamb leg, anywhere from 8 minutes for a 6-ounce piece to 20 ...

Some of us are leg people and others are shoulder people ... Another option is to start with lamb shoulder chops and cut them into smaller pieces for braising. If possible, ask the butcher ...

Leg of lamb can be cooked ahead of time, so it's a great choice for entertaining. Refrigerate the whole cooked leg with its reduced juice overnight, then reheat and slice before serving.

Today, most of the lamb legs you’ll find in the market are already boned, so the most technical part of the job is already done. The first thing to do is slice the leg so it will lay flat.

The choice is yours when it comes to roasting bone-in or boneless leg of lamb. However, a boneless cut cooks faster and is easier to carve since the meat isn't connected to the solid bone.

so I've been happy to discover boneless leg of lamb steaks at the supermarket. The best are evenly cut slabs similar to beef steaks, but any cut of boneless leg of lamb will work. I season the ...