# Recipe Ideas for Leg of Lamb, Please? **URL:** \ **Category:** Cafe Society\ **Created:** [January 22, 2006, 12:43am UTC](https://boards.straightdope.com/t/recipe-ideas-for-leg-of-lamb-please/341048 "2006-01-22T00:43:55Z")\ **Posts on this page:** 11\ **Page:** 2
**Author:** ![Annie-Xmas](https://avatars.discourse-cdn.com/v4/letter/a/ecc23a/32.png) [@Annie-Xmas](https://boards.straightdope.com/u/Annie-Xmas)\ **Post date:** [January 23, 2006, 1:38pm UTC](https://boards.straightdope.com/t/recipe-ideas-for-leg-of-lamb-please/341048/21 "2006-01-23T13:38:16Z")
There was a recipe in a holiday edition of “New York” magazine that included a recipe for lamb roast with a crushed peppermint stick coating. If I weren’t a vegetarian, I’d love to try it. ---
**Author:** ![Mangetout](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mangetout/32/19_2.png) [@Mangetout](https://boards.straightdope.com/u/Mangetout)\ **Post date:** [January 23, 2006, 1:49pm UTC](https://boards.straightdope.com/t/recipe-ideas-for-leg-of-lamb-please/341048/22 "2006-01-23T13:49:09Z")
I don’t have a recipe to hand, but I would like to add that as a general rule, lamb should either be cooked hot and short (leaving it somewhat rare and juicy), or should be stewed for a long time, perhaps in a slo-cooker (leaving it tender and flaky). Anything in between is quite likely to be like eating shoes. ---
**Author:** ![Malacandra](https://avatars.discourse-cdn.com/v4/letter/m/45deac/32.png) [@Malacandra](https://boards.straightdope.com/u/Malacandra)\ **Post date:** [January 24, 2006, 10:30am UTC](https://boards.straightdope.com/t/recipe-ideas-for-leg-of-lamb-please/341048/23 "2006-01-24T10:30:01Z")
> [@RealityChuck](#): > > Roald Dahl had a pretty good recipe for leg of lamb, though I can’t remember it. I know my wife has one in the freezer now and I’ll ask her what it might be. Thank you _Reader’s Digest_. I got this. 😉 Just don’t tell your wife you’re leaving her. ---
**Author:** ![stpauler](https://avatars.discourse-cdn.com/v4/letter/s/9d8465/32.png) [@stpauler](https://boards.straightdope.com/u/stpauler)\ **Post date:** [January 24, 2006, 4:46pm UTC](https://boards.straightdope.com/t/recipe-ideas-for-leg-of-lamb-please/341048/24 "2006-01-24T16:46:09Z")
> [@tarragon918](#): > > I don’t know if I’m too late for you, but cooking the leg of lamb is fairly simple. If you have a bulb of garlic, break it up into cloves, then cut slits in the leg of lamb and slip the garlic cloves into the slits. Salt and pepper the leg and you might try using rosemary as well; it’s a good spice for lamb. Then just roast it accordingly…I’m not sure of the oven temp, but it’s probably 325 or 350, for however long it says on the package per pound. > > Wish I was there, lamb is my favorite!!! Enjoy! I’ve done that before (and I’m not a good cook) but it really turned out well and was simple enough for me not to screw it up. Yummers. I need a dental vacuum right now as I’m salivating big time. ---
**Author:** ![BrainGlutton](https://avatars.discourse-cdn.com/v4/letter/b/82dd89/32.png) [@BrainGlutton](https://boards.straightdope.com/u/BrainGlutton)\ **Post date:** [January 24, 2006, 6:26pm UTC](https://boards.straightdope.com/t/recipe-ideas-for-leg-of-lamb-please/341048/25 "2006-01-24T18:26:31Z")
> [@trublmakr](#): > > So, today I stumbled across The Shopping Coup of the Year. A $47.00 half leg of lamb for $13.00. I saved $35 on one item! Why is lamb so expensive, anyway? Is it that way everywhere, or just in the U.S. (where lamb isn’t that popular)? And **why can’t you get mutton in the U.S.?!** Mutton, not lamb. None of the supermarkets carry it. ---
**Author:** ![cher3](https://avatars.discourse-cdn.com/v4/letter/c/da6949/32.png) [@cher3](https://boards.straightdope.com/u/cher3)\ **Post date:** [January 24, 2006, 6:41pm UTC](https://boards.straightdope.com/t/recipe-ideas-for-leg-of-lamb-please/341048/26 "2006-01-24T18:41:08Z")
Leftover roast lamb is really good served with a lentil salad (cooked lentils, garlic, vinaigrette, roasted red pepper, onion and maybe some feta cheese.) The salad is good with any kind of meat or even, but with lamb it is something special. You can serve it cold, but I like it a bit warm or at room temp. ---
**Author:** ![Shayna](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/shayna/32/17976_2.png) [@Shayna](https://boards.straightdope.com/u/Shayna)\ **Post date:** [January 24, 2006, 7:33pm UTC](https://boards.straightdope.com/t/recipe-ideas-for-leg-of-lamb-please/341048/27 "2006-01-24T19:33:08Z")
If you’re still having leftovers, or for next time, [this mint basil pesto](http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_31219,00.html) recipe is absolutely delicious (can’t vouch for the lamb recipe accompanying it, but I’ve made the pesto several times it’s so good). ---
**Author:** ![Plynck](https://avatars.discourse-cdn.com/v4/letter/p/3e96dc/32.png) [@Plynck](https://boards.straightdope.com/u/Plynck)\ **Post date:** [January 24, 2006, 7:38pm UTC](https://boards.straightdope.com/t/recipe-ideas-for-leg-of-lamb-please/341048/28 "2006-01-24T19:38:09Z")
> [@RealityChuck](#): > > Roald Dahl had a pretty good recipe for leg of lamb, though I can’t remember it. I know my wife has one in the freezer now and I’ll ask her what it might be. [Good one](http://www.classicshorts.com/stories/lamb.html), RealityChuck! 😃 ---
**Author:** ![velvetjones](https://avatars.discourse-cdn.com/v4/letter/v/5f9b8f/32.png) [@velvetjones](https://boards.straightdope.com/u/velvetjones)\ **Post date:** [January 24, 2006, 8:02pm UTC](https://boards.straightdope.com/t/recipe-ideas-for-leg-of-lamb-please/341048/29 "2006-01-24T20:02:06Z")
Get youself some flat bread and make some [tzatziki sauce](http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_21124,00.html) Chop up the leftover lamb into bite sized bits, saute it in a little butter. Roll it in the flat bread and cover it with the sauce. That’s what I did with my leg of lamb leftovers and it was just wonderful. Add some carmelized onions and cucumbers and it’s kind of like a gyro only better. ---
**Author:** ![Shalmanese](https://avatars.discourse-cdn.com/v4/letter/s/45deac/32.png) [@Shalmanese](https://boards.straightdope.com/u/Shalmanese)\ **Post date:** [January 25, 2006, 12:55am UTC](https://boards.straightdope.com/t/recipe-ideas-for-leg-of-lamb-please/341048/30 "2006-01-25T00:55:57Z")
> [@BrainGlutton](#): > > Why is lamb so expensive, anyway? Is it that way everywhere, or just in the U.S. (where lamb isn’t that popular)? And **why can’t you get mutton in the U.S.?!** Mutton, not lamb. None of the supermarkets carry it. I don’t know how big a leg is, I assumed it was a full leg. Down here, leg of lamb is $6 - $10 AUD/Kg or $2 - $4 USD/lb. I hear greek butchers can get lamb much cheaper than conventional supermarkets. ---
**Author:** ![LVBoPeep](https://avatars.discourse-cdn.com/v4/letter/l/858c86/32.png) [@LVBoPeep](https://boards.straightdope.com/u/LVBoPeep)\ **Post date:** [January 26, 2006, 4:24am UTC](https://boards.straightdope.com/t/recipe-ideas-for-leg-of-lamb-please/341048/31 "2006-01-26T04:24:19Z")
Hi, If you are looking for cheaper home grown lamb, look for hobbyists/ethnic market folks. If you are any where near some sheepdog trials, ask around- they may know of a good source, although you may have to buy a whole lamb. I raise lamb for myself, and occasionally sell ready to eat lambs at about $75-$100 each. They are hair, not wool, breed sheep and the meat is leaner but less strong in taste- never had a tough piece yet and I’m still relative new (last 3 years) to cooking it. My friend sells her lambs for about $75 and delivers them to the processor for free- the processor/butcher charges $43 and you get about 50lbs for less than 2.50/lb. I want to second butterflying the leg, it can really make for some good grilling! I just made some easy skillet lamb the other night with some shoulder chops sauteed in olive oil and then cooked briefly with some soy sauce, sesame oil, garlic , molasses/splenda to sweeten (I’m low carbing it). I’ve also made some excellent shanks in the crockpot with some French style/braising type recipes. Not sure about the mutton- I imagine in the US there wouldn’t be much of a market (from what I understand, US soldiers during what I think was World War II were fed alot of crappy mutton and that has been used as an explanation why we don’t eat as much lamb as other places) but at ethnic or hobby sources you should be able to find it if you really want a whole freezer of the stuff. [Previous page](https://boards.straightdope.com/t/recipe-ideas-for-leg-of-lamb-please/341048.md?page=1)