Bone-in lamb leg is an large and impressive cut that comes from the back haunches of the animal. Leg of lamb is large cut, but it’s actually pretty tender. Because of that, you do not need to marinate it for long hours.
Three things to ensure great flavor:
1/ Season well with kosher salt and black pepper
2/ Insert garlic cloves in different parts of the lamb leg
3/ Use a bold spice rub with more garlic, olive oil, lemon juice, and dried herbs and spices like: oregano, dried mint, paprika and nutmeg.
|Storage Requirement||Refrigerate below 5 degrees|