Great for roasting in the piece, or get your Butcher to debone the leg and butterfly it so it can be put on the BBQ ,can be cooked either marinated or just with some Rosemary and mint with some chopped garlic put into small cuts made in the roast.
Comes either with cap on or off can be baked or trimmed (French trim) so the rack becomes a Lamb cutlet.
Taken from the back of the Lamb, used for Lamb Loin chops or can be boned out for a Lamb back strap which is mostly used for Pan fry /kebabs etc.
Mainly used for slow cooking .roasting, can be cut into chops but again require a lower temperature and longer cooking time.
Is great for dishes such as pulled Lamb, Casseroles and roasting.
Best for slow cookers or baked in an oven, tasty nice meal that’s easy to cook.
Can be baked or boned and rolled then used for a slow roast.