The leg is the largest and most versatile primal on the lamb, comprising the entire rear quarter. It is sold bone-in for traditional roasting, semi-boned or butterflied for faster, more even cooking, or broken down into gigot steaks and diced leg for kebabs and stews. Slow-roasted leg of lamb is one of the centrepiece dishes of Easter and Sunday lunch traditions across Europe, North Africa, and the Middle East.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Lamb Legprimary | |
| 🇬🇧United Kingdom | Leg of Lamb | The classic British Sunday roast; sold whole bone-in, half-leg (knuckle or fillet end), or butterflied. |
| 🇲🇽Mexico | Pierna de cordero | A centrepiece of festive cooking, often roasted whole in a hole (barbacoa-style) or in a clay pot. |
| 🇦🇷Argentina | Pierna de cordero | Asado de cordero — whole leg over open fire — is a Patagonian tradition. |
| 🇫🇷France | Gigot d'agneau | The gigot is the defining roast of French Easter — often served with flageolet beans. |
| 🇪🇸Spain | Pierna de cordero | Roasted whole is called pierna de cordero asada; a classic of Castilian cookery. |
| 🇵🇹Portugal | Perna de borrego | |
| 🇧🇷Brazil | Pernil de cordeiro |
Classic recipe
Shop
Source this cut
Equipment
Affiliate links — CarneAtlas may earn a commission at no extra cost to you.