Tender and flavoursome, the leg is traditionally roasted whole or deboned and butterflied; however, its three distinct muscles – knuckle, silverside and topside, can be sub-primaled to create a range of smaller roasts, steaks and chops.
Leg bone-in
A thin layer of fat is generally left on top of the leg to keep it moist and juicy during cooking. Roasting with the bone in adds flavour and delivers tender meat. For the best result sear in a hot pan or grill first, then transfer to the oven and finish cooking.
Easy carve leg
Easy carve leg comes from the hindquarter and is prepared by removing the bone and surrounding fat before frenching (The term frenching refers to cutting food in a particular way to ensure even cooking and maintain an attractive appearance. ) the shank. Tender and firm, the best results are achieved when this cut is seared in a hot pan/ grill first, then transferred to an oven to finish.
Butterflied leg
The butterflied leg is prepared from a boneless leg, chump-on, by opening the leg and cutting through seams and muscle to create a butterfly shape. Perfect for the barbecue, a butterflied leg cooks quicker than a full lamb leg. However, because each subprimal ( subprimal a cut of meat larger than a steak, roast, or other single cut but smaller than a side of beef) muscle is left intact, it's not an even thickness.
Mini roast
Providing all the benefits of a larger roast, the lamb mini roast is ideal when smaller portions are required. With its quicker cooking time, this lean cut is best roasted to no more than medium.
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