Leg of lamb (French: gigot d’agneau) is the hind leg of the sheep, a large primal cut that may be sold whole, bone-in, boneless, shank-on or shank-off. It is commonly roasted for a centrepiece service, but can also be divided into smaller muscles and portions for grilling, braising or other preparations. The exact cut and trim depend on the butchery specification.
A whole leg can be roasted bone-in or boneless. A butterflied leg is suitable for grilling or roasting over higher heat because it is thinner and more even. Smaller or tougher sections may be braised. Cooking time depends on size, bone status, shape and the required food-safety process; use a calibrated thermometer rather than relying on time alone.
Example: roast a bone-in gigot with garlic and rosemary, or butterfly and grill a boneless leg for a large group. A slow-cooked gigot de sept heures is a traditional long-braised preparation.
The leg is the hindquarter above the lower shank. The shank is the lower leg and is rich in connective tissue, making it suitable for braising. The saddle is the loin section along the back, not part of the hind leg.
Chef’s tip: remove glands and excess fat according to the trim specification, and record bone-in or boneless yield separately. The bone and trim can be used for stock when suitable.
Purchasing tip: specify origin, weight range, bone status, shank status, fat cover and whether the leg is trimmed or rolled. These details affect cooking time, portion yield and menu cost.
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