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Leg of Lamb @ $10/LB

Leg of Lamb @ $10/LB
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The leg comes from the hind leg and is a very versatile and tender cut of meat. Glynwood’s leg of lamb comes bone-in. A whole roasted leg makes for an impressive centerpiece for the dinner table. The leg of lamb is best roasted but can also be braised or grilled. If braising it is recommended that you “lard” the leg, or cover it with thin strips of pork fatback to prevent drying out. Season the leg with salt, pepper, herbs and garlic and roast in a large pan with onions, carrots, turnips, or other root vegetables. The leg can be deboned and cut from the center to create a butterflied opening from which you can cut thin flat steaks for grilling, leave whole for stuffing and rolling with herbs to roast, or cut into small chunks for lamb kabobs. Try stuffing the leg with a cherry-apricot glaze and cook over the grill on a rotisserie or roast whole with Indian spices like garam masala, coriander, cumin, and ginger.
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