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Articles / Roast Leg of Lamb

Roast Leg of Lamb

Published April 12, 2018

It’s the time of year for lamb — and it doesn’t have to be a special occasion thing, though it can be so great, I understand why it would be. Yes, it can be expensive: But it can feed your family for days. (You can freeze it and make shawarma, tacos, fried rice — you name it).

Clearly, this photo shows a giant leg that’s much bigger than the one in the recipe: It is, like, 13 pounds. I made it because someone generously gifted Elysian Fields lamb to us on Easter. We’re pretty conservative about our meat cooking and consumption. And this gift was huge. It was humbling and made me feel grateful toward the gift-giver — and toward the lamb.

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