Leg of lamb is an affordable cut and can be utilized for a variety of recipes. A boneless leg in most markets will weigh 5 pounds and will serve 6-8 people. If this is too much you can freeze the remaining lamb meat for a stew, kebabs, fajitas or another flavorful meal. It is normally sold in a roast form; tied in a net. You can easily open this up to reveal the muscles that compose the leg. Cutting these muscles into individual steaks will offer all the flavor of a great lamb dish with no bones or hassle carving the roast.

So first after opening the net, remove any large chunks of fat and cut the large muscles into individual servings about 6-8 ounces per person. Next you want to get the steaks into a marinade to impart some nice herbal-garlicky flavor into the meat. Depending on how long you marinate the meat, you might not want to add too much salt or acid like lemon juice or vinegar. Adding salt will draw blood from the steaks and high acidic liquids like fresh lemon or lime juice or vinegar can start to “cold cook” the meat.

Now after the marinating process you can cook them on a grill, under the broiler, or pan fry in a saute pan. The grill will give a welcome charred crust that works very well with lamb. Brown both sides, then move to another part of the grill with a lower heat to bring up to your desired cooking temperature. (example medium rare”) . Also pulling the lamb of the grill and letting it rest or “repose” on a plate before serving is the way professional chefs get the juices to return to the center for the best results.

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