Leg Of Lamb
Leg of lamb is the leg meat of a sheep that is less than one year old when butchered. Leg of lamb can be cooked whole or divided into two parts: the sirloin, the upper half of the leg including hip bone, and shank, the lower half. The cooking method is generally roasting; final internal temperature should reach 145 degrees for medium rare meat or 160 degrees for medium. Take the lamb out of the oven when it is 5 degrees below desired temperature and let stand 15 minutes.
The whole leg of a lamb
Selecting and Buying
Preparation and Use
Braising, stewing, slow roasting, American barbecuing, boiling, vertical spit roasting, marinating
Conserving and Storing
If the leg is vacuum-packed, retain the packaging and note the date of expiration printed on the package. Otherwise, remove the wrapping and place the lamb on a container at the bottom of the refrigerator. The container should catch any drip. Ensure that the leg is placed some distance away from other foods in the ref.