The leg is the classic lamb roast — the large, relatively lean hind leg that anchors holiday tables and Sunday dinners around the world. Versatile and generous, it can be roasted whole, butterflied for the grill, or cut into steaks and kebab meat.
It’s the cut most people picture when they think of lamb.
Where Does the Lamb Leg Come From?
The leg is the hind leg of the lamb, from the hip down — large, lean muscles that are more worked than the loin but far more tender than the shoulder.
Popular Cuts from the Lamb Leg
- Whole Leg (Bone-In): The classic roast.
- Butterflied (Boneless) Leg: Opened flat for even roasting or grilling.
- Leg Steaks: Cross-cut slices for the grill.
- Kebab / Stew Meat: Cubed leg for skewers and curries.
- Hind Shank: The lower leg, for braising.
How to Cook the Lamb Leg
- Roasting: To 130–135°F for medium-rare; rest well.
- Grilling butterflied: Even thickness cooks fast over coals.
- Braising the shank: Low and slow until falling off the bone.
Grass-Fed & Pasture-Raised Lamb
A fresh, pasture-raised leg is the centerpiece that shows off local lamb best. Find farms selling whole and half lambs in our directory, or join the newsletter.
Is the Lamb Leg Right for You?
If you want a versatile, feed-a-crowd roast — or grill-ready butterflied lamb — the leg is the most useful cut on the animal.
Explore the Cuts
Frequently Asked Questions
How do you cook a leg of lamb?
Roast it to 130–135°F for medium-rare, or butterfly it (open it flat) for faster, more even grilling. Rest well before carving.
Should you cook leg of lamb bone-in or boneless?
Bone-in has more flavor and a classic presentation; boneless butterflied leg is easier to grill and carve.
How long does a leg of lamb take to roast?
Roughly 15–20 minutes per pound at 325°F for medium-rare, but always cook to internal temperature.