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Take a Leg of Lamb

 

There's no disputing that a leg of lamb is a shrewd way to feed a crowd, especially with the myriad cooking methods that suit this cut. Whether you keep it intact or remove the bone and have it butterflied or cut into bite-sized pieces, this is a cut that could never be considered boring.
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Recipes
Roast lamb with potatoes & garlic

The Food & Cooking of Greece

Rena Salaman

(1)

Dijon and Demi-Glace Glazed Leg of Lamb with Lemon-Herb Crust

Peace, Love, and Pasta: Simple and Elegant Recipes from a Chef's Home Kitchen

Scott Conant

Amaretto Lamb Raan

Bold: Big Flavour Twists to Classic Dishes

Nisha Katona

(1)

Leg of lamb wrapped in paper

Wild Weed Pie: A Lifetime of Recipes

Roberta Muir and Janni Kyritsis

(2)

Gigot de Sept Heures

The Country Cooking of France

Anne Willan

Lamb with Rice, Potato, Onion + Turmeric

Cooking in Iran: Regional Recipes and Kitchen Secrets

Najmieh Batmanglij

Roast Lamb with Moroccan Spices

Saffron Shores: Jewish Cooking of the Southern Mediterranean

Joyce Goldstein

Pot leg of lamb with white wine & vegetables

The Good Table: Adventures In and Around My Kitchen

Valentine Warner

(1)

Lamb leg roast with nutty mash

A Simple Table

Michele Cranston

(1)

Spiced Whole Leg of Lamb

Rice, Spice and All Things Nice

Reza Mahammad

Gigot d’Agneau à la Normande

The Cooking of Normandy

Jane Grigson

Butterflied Leg of Lamb with Oregano, Thyme, Ginger and Soy

Caribbean Food Made Easy

Levi Roots

(2)

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