A WHOLE NEW LEVEL OF FLAVOUR
Though a lamb obviously has legs at the front and back, “leg” generally stands for the hind ones.
Short Cut Lamb Leg, as pictured on the left side, has the bone in, with exterior fat that can be easily trimmed, and boasts a medium-tender texture best suited for slow roasting.
It’s usually marinated and is an excellent source of protein and Vitamin B12.
