Leg of lamb is probably the most versatile and delicious cut of meat you can find at any butcher in Sydney. Though lamb meat is certainly not the cheapest, leg of lamb can provide you a great value for money. Besides being the largest cut, it consists of a number of different bones and muscles that give it a unique taste and an unrivalled versatility.
For instance, some of its parts like ‘round’ and ‘lean’ can be cooked quickly and served right-away. On the other hand, there are parts such as shank that taste better when cooked over a prolonged time because of the presence of collagen in connective tissues.
If you’re looking to enjoy leg of lamb, Campisi Butchery is the best butcher in Sydney to get the highest quality meats without burning a hole in your pocket. Let’s have a look at some of the factors you should keep in mind:
- Always choose a properly dressed leg of lamb without any unnecessary parts like hip bone and tail attached to it.
- If you go for a bone-in leg of lamb, you have two options to choose from – sirloin-end and shank-end. If you’re familiar with the cuts of lamb, you may know that the sirloin-end leg of lamb would consist of the portion from its hip to the knee while shank-end leg starts from its ankle and ends at the calf bone.
- For people who prefer more convenience, bone-less leg of lamb is a good option. You can easily lift it and put it into the oven as it is lighter than the bone-in lamb. Secondly, you can determine the quantity you need for your party more accurately with bone-less option. Thirdly, you can easily cut it into pieces of any shape and size.
- Know the difference between lamb and mutton. A goat or sheep above one year of age is usually referred to as mutton. Leg of mutton is significantly heavier, tougher and less flavourful than the leg of lamb.
For more tips, visit Campisi Butchery weekly – the most trusted butcher in Sydney today!
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