Leg of lamb
Ovis aries · Meat
Top 10 pairings
Leg of lamb is the hindleg of a young domestic sheep (Ovis aries), one of the largest and leanest primal cuts on the carcass. Comprising the muscles of the thigh and rump around the femur, shank and aitch bone, it is the classic roasting joint — sold bone-in, boned-and-rolled, or butterflied for the grill.
Picking a good onedrag
Freshly cut, firm, clean-smellingOff: tacky or slimy, smelling sour
Counter freshEveryday bestMince needs 160°F (71°C). Pregnant or low immunity? Cook any lamb right through.
ColourRed, brownish under shop lights
Touch the surfaceMoist and clean, the fat still firm
SmellMild, clean; woolly isn't rot
These cues are Lamb's, and hold across its cuts; where this one differs, its own page says so.