Leg of lamb

Leg of Lamb

Course	Main course
Serving temperature	Hot
Main ingredients	Lamb
Variations	Roasted, grilled, smoked
Cookbook: Leg of Lamb   Media: Leg of Lamb

Leg of lamb is a popular dish made from the hindquarter of a sheep. This cut of meat is favored for its tenderness and flavor, making it a staple in various cuisines around the world. The leg of lamb can be prepared in numerous ways, including roasting, grilling, and braising.

Preparation

The preparation of leg of lamb typically involves marinating or seasoning the meat with herbs such as rosemary, thyme, and garlic. The cooking method chosen often depends on the culinary tradition and personal preference. Roasting is one of the most common methods, often served with potatoes and vegetables.

Culinary Uses

In many cultures, leg of lamb is a traditional dish served during special occasions and holidays, such as Easter and Christmas. It is particularly prominent in Mediterranean, Middle Eastern, and European cuisines.

Nutritional Information

Leg of lamb is a rich source of high-quality protein and provides essential vitamins and minerals, including iron, zinc, and B vitamins. However, it is also high in saturated fats, so moderate consumption is recommended.

Cultural Significance

The leg of lamb holds significant cultural importance in many regions. For example, it is often used in celebratory feasts in Greek and Middle Eastern cultures, symbolizing abundance and festivity.

See Also

• Roasting
• Meat
• Cuisine of the Mediterranean
• Cuisine of the Middle East