Deboned lamb legs can be stuffed, rolled, and roasted, spread out flat & quickly grilled, or easily cut into cubes or strips for kebabs, stir fry, and other dishes.
Lamb pairs well with flavors like garlic, citrus (orange, lemon or preserved lemons), thyme, olives, onions, rosemary, cumin, spinach, curry spices, peas and/or mint.
Recommended Cooking Temps:
Rare - 120°F
Medium Rare - 130°F
Medium - 140°F
Medium Well - 150°F
Well Done - 160°F and above
The UDS recommends a safe eating temperature of 145°F.
Our Test Kitchen chefs explored ways to cook some less-familiar lamb cuts. Read the results →