Meat
Leg
Leg of lamb is the large hind leg joint—bone-in for flavour and shape, or butterflied boneless for even grilling. It is the Easter and Sunday roast of many European and Commonwealth tables. Fat cap and a thin fell (membrane) may be left on; studding with garlic and rosemary is traditional. Meat should stay pink for tenderness. It is prized as a feast joint that still tastes distinctly of lamb. Roast on the bone for moisture; butterfly for barbecue and faster, even cooking. Rest well before carving across the grain. Leftovers suit flatbreads, tagines, and shepherd’s pies.
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 11.9 g
- Saturated Fat 5.24 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.83 g
- Polyunsaturated Fat 1.05 g
- Cholesterol 72.7 mg
- Sodium 60.9 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.7 g
- Water 57.4 g
- Energy 188 kcal
- Water 57.4 g
- Protein 22.7 g
- Fat 11.9 g
- Saturated Fat 5.24 g
- Monounsaturated Fat 4.83 g
- Polyunsaturated Fat 1.05 g
- Omega-3 0.11 g
- Trans Fat 0.2 g
- Vitamins 35.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 4.8 mg
- Vitamin B5 — Pantothenic Acid 0.52 mg
- Vitamin B6 0.34 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 6.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.35 mg
- Vitamin K 1.7 µg
- Minerals 320 mg
- Major Minerals 319 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 72.7 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 4.8 · vitamin-b5-pantothenic-acid: 0.52 · vitamin-b6: 0.34 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 6.7 · vitamin-d: 0.2 · vitamin-e: 0.35 · vitamin-k: 1.7 ·
Minerals
Leg of Lamb: composition reflects this culinary part relative to the whole ingredient.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Roast leg of lamb became a principal festive joint in British and Irish cookery.
Export lamb trades from New Zealand and Australia centred on leg and carcass quality for roast markets.
Butterflied legs spread as a barbecue alternative to the bone-in oven roast.