Lamb Leg American-Style Roast

No Image

Lamb leg American-style roast is the whole leg with the sirloin section removed. It contains the same muscles and bones as lamb leg French-style roast, but with the shank removed, the meat folded back into a pocket on the inside of the leg, and fastened with skewers. It is usually prepared by roasting.

Lamb shoulder blade chops are cut from the blade portion of the shoulder and contain part of the blade, bone and backbone. They are usually prepared by braising, broiling, grilling, panbroiling, or panfrying.