Leg

The leg of lamb (also known as gigot) makes a popular roasting joint, either on the bone, or boned and rolled. It may also be opened and cooked flat on a grill or barbeque - known as butterflied leg of lamb, or simply boiled and served with onion or caper sauce.

The leg can also be divided into two smaller joints: the shank (or knuckle) and the fillet. Lamb shank is best cooked by braising or pot-roasting on a bed of root vegetables with red wine or lamb stock and aromatic herbs. The fillet end is often used to make leg steaks or gigot chops.