Lamb Leg

Name: Lamb leg — the hind leg of young sheep, a large, lean, tender and flavourful cut, sold whole or in half, bone-in or boned and rolled, and traditionally roasted for family and festival meals such as Easter and Eid.

Description

Roast leg of lamb is a centrepiece in many cultures: the Sunday roast with mint sauce in Britain, Easter lamb in Greece and Italy, French gigot with garlic and flageolet beans, and Persian and Middle Eastern slow-roasted lamb. It is leaner than shoulder, with firm, flavourful meat, and can be roasted whole, butterflied for grilling, cut into steaks, or diced for kebabs.

A typical leg weighs 2 to 3 kg and feeds 6 to 8 people. Bone-in legs have more flavour, while boned legs are easier to carve and can be stuffed.

Main nutrition value

Lamb is a rich source of high-quality protein, highly absorbable iron, zinc, vitamin B12, selenium and niacin, and contains more fat than chicken, mostly in a layer around the cut. The leg is one of the leaner lamb cuts.

How best to be consumed

Lamb leg is roasted, and rested before carving.

1. Stud with garlic and rosemary, rub with oil and salt, and roast at 180°C for about 20 minutes per 500 g plus 20 minutes, for medium (63°C).
2. Rest for 20 minutes, covered loosely, then carve against the grain.
3. Butterfly and grill or barbecue, for faster cooking, and marinate in yoghurt or lemon.
4. Slow roast at 150°C for 4 to 5 hours until falling apart.
5. Use leftovers in curries, sandwiches and shepherd's pie.

Overconsumption could cause…

Lamb leg is healthy in moderation.

1. Higher risk of bowel (colorectal) cancer with regular high intake of red meat, which the World Health Organization's cancer agency classifies as probably carcinogenic, so many health bodies advise keeping red meat to about 350 to 500 g (cooked weight) a week.
2. Raised LDL cholesterol and heart disease risk from the saturated fat in fattier cuts, skin and processed products, so choose lean cuts and trim visible fat.
3. Harmful compounds (heterocyclic amines and polycyclic aromatic hydrocarbons) formed when meat is charred or cooked at very high heat over flames, so avoid burning it, marinate first, and cook gently.
4. Iron overload in people with haemochromatosis, an inherited condition, since the haem iron in red meat and offal is well absorbed.
5. Gout flare-ups in people with gout, since meat and especially organ meats are high in purines.

GroupsLamb and GoatMammals (red meat)High proteinHigh saturated fatLow sodiumRich in vitamin B12Fresh

Related foodsLamb ShankLamb Mince / Ground LambLamb RackLamb ShoulderLamb ChopGoat Curry Cuts

Wikipedia — Lamb and mutton, used for origin, naming and history: https://en.wikipedia.org/wiki/Lamb_and_mutton