Lamb Leg boneless is prepared by removing the bone and surrounding fat before frenching the shank.Tender and firm,the best results are achieved when this cut is seared in a hot pan/grill first,then transfer to an oven to finish.A bone,rolled,and tied or netted leg leg is easy to roast.Excellent source of Vitamin B12, niacin, zinc and selenium..
Best way to cook
Roast : Meat roasted in an oven preheated to recommended temperature and cooked to appropriate doneness.
Barbecue: Steaks( min. 21mm thick) cooked on a hot surface/grill to appropriate doneness.