Is adding a leg of lamb to the menu intimidating?
But is it doable?
Here’s how to maximize its presentation.
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Cut thin slices parallel to the bone until you reach the bone, and transfer them to a platter.
You won’t hit the bone for the first few slices.
Without the bone, a leg cut has a bit less of a strong lamb flavor.
James Baigrie
Many boneless cuts of a leg of lamb are already rolled up and tied in netting by the butcher.
While convenient, you still have to cut the netting open to season the inside of the roast.
However, you have to roll and truss the roast before cooking it.
James Baigrie
Frequently Asked Questions
Like most meats, it’s best to cut lamb against the grain.
Slicing perpendicularly through the muscle fibers makes the meat’s texture more tender and easier to chew.
For the juiciest meat, lamb requires a little rest before you kick off carving.
James Baigrie
Very lightly covering the lamb in tinfoil as it rests helps prevent excessive heat loss.
James Baigrie
