05 Dec Cuts of Lamb Series: Leg of Lamb

Photocredit: American Lamb Board

Leg of lamb is a versatile and flavorful cut that comes from the hind leg of the lamb and is considered the leanest cut of lamb.

Known for its tender meat and rich taste, it’s a popular choice for special occasions and holiday meals. A leg of lamb can be purchased bone-in or boneless, offering options for various cooking methods and presentations.

Here’s a quick guide to the cuts:

Bone-In Leg of Lamb: Perfect for roasting, this cut retains its natural flavor and moisture while making for an impressive centerpiece. The bone adds additional flavor and richness. Typically weighs 8-9 lbs.

Boneless Leg of Lamb: Easy to carve, this cut is rolled and tied, making it perfect for roasting whole, butterflying, or trimming into smaller roasts, individual chops or kabobs. Typically weighs 7-8 lbs.

Both cuts deliver tender, juicy lamb that pairs beautifully with your favorite herbs and seasonings. Stay tuned for more tips and recipes featuring leg of lamb!

Leg of Lamb Health Information

Leg of lamb isn’t just delicious—it’s packed with nutrients.

Calories: 150 calories per 3-ounce cooked portion
Protein: 23g per serving to support muscle growth and recovery.
Nutrient-rich: Full of B6, B12, Iron, Zinc, and Selenium—essential for energy, immune support, and overall wellness.
Healthy Fat: Provides heart-healthy monounsaturated fats for cardiovascular health.

Leg of lamb is a wholesome and flavorful choice for your next meal—great for your taste buds and your health!

Cooking with a Leg of Lamb

Leg of lamb is a versatile cut that’s perfect for everything from casual meals to holiday feasts! Here are some delicious ways to prepare it:

Roast: Perfect for a bone-in or boneless leg, roasting locks in the juices while creating a flavorful crust. Add garlic and rosemary for a classic touch!
Grill: Slice a boneless leg into steaks or grill the whole piece for a smoky, tender result. Perfect for outdoor cooking.
Slow Cook: Braise in wine, broth, or your favorite spices for a fall-apart tender dish with rich flavors.
Sous Vide: Cook the leg of lamb in a vacuum-sealed bag at 130°F (for medium-rare) for several hours. This method guarantees tender, juicy lamb. Finish by searing or roasting for a perfect crust.

A rack of lamb is typically about 1-1.25″ thick and consists of 8 rib chops (around 2 lbs). Cook a rack of lamb for about 9-12 minutes per pound. We recommend an internal temperature of 145˚F (med-rare). Since the internal temperature of cooked meat will rise, remove it from heat whenever it is 10 degrees lower than your desired doneness and give it time to rest before cutting so you don’t release all of the juices.

A leg of lamb typically weighs 7-9 lbs depending on whether it’s bone-in or boneless. Cook a leg of lamb to an internal temperature of 145°F (medium-rare) or 160°F (medium). Remember to let it rest before slicing to keep it juicy and flavorful! Leg of lamb is tender, rich, and perfect for any occasion.

Here are 6 great leg of lamb recipes to try!

Leg of lamb is a truly versatile and flavorful cut that deserves a place on your table, whether for a casual dinner or a special celebration. With so many cooking methods to choose from—roasting, grilling, braising, or even sous vide—it’s easy to create a dish that highlights its rich, tender qualities. Packed with nutrients and perfect for pairing with your favorite sides and seasonings, leg of lamb is a crowd-pleaser that never fails to impress. Try it in your next meal and discover why it’s a timeless favorite!