Lamb legs muscles are active for the most part of their lifespan on the farmlands consequently they have a good, strong flavor but need slow-cooking to reach fall-apart tenderness. It weighs about 1.3kg to 2.5kg hence nothing beats it to dish up the masses. They come with a thin layer of fat beneath the skin, gentle marbling throughout the meat and a jellylike connective tissue between the muscles. It is a worthwhile joint that’s really easy to cook and makes a really gratifying centerpiece. Leaving the bone in adds flavor as the joint cooks and you get the added benefit of oozing bone marrow adding further succulence to the meat.
