- Food
Intimidating? Yes. Doable? Also yes.
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Updated on March 27, 2024
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Serving a succulent leg of lamb isn't just for professional chefs—you can easily learn how to cut leg of lamb at home. Why would you want to? Lamb makes for an elegant, impressive main dish for home entertaining that rivals a Thanksgiving turkey.
While a rack of lamb makes for a showier presentation, a leg of lamb is equally accommodating to feeding a crowd and renders the same—if not a bit more intense—lamb flavor. To its credit, a leg cut is a bit less fatty, easier to cook, and less expensive than a rack.
Don't let lamb's high intimidation factor keep you from serving this guest-pleaser at your next gathering or for Easter dinner. With just a little guidance, you can carve a bone-in leg of lamb in just four simple steps.
Equipment / Tools
- Cutting board
- Carving knife and fork
- Serving platter
Materials
- Bone-in leg of lamb
Instructions
Start cutting on the outside
Placing the leg of lamb on its side on a cutting board, start on the outside. Cut thin slices parallel to the bone until you reach the bone, and transfer them to a platter.
Cut perpendicular to the bone
Turn the leg onto the cut side so that it sits level, and then begin slicing the meat perpendicular to the bone. You won't hit the bone for the first few slices.
Slice above the bone
Once the knife hits the bone, continue slicing across the meat and above the bone until you reach the end of the leg.
Separate slices from the bone
To separate the meat slices from the bone, make a long horizontal slice along the top of the bone, and then transfer those slices to the platter.
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:max_bytes(150000):strip_icc()/beef-pork-etc2_300-eb22be1d152f415db435f9d4c09bfdfe.jpg "How to Carve a Leg of Lamb in Just 4 Steps, Plus Recipes to Try (5)")
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Boneless Leg of Lamb Option
For whatever reason, you may opt for a boneless leg of lamb. Without the bone, a leg cut has a bit less of a strong lamb flavor. Boneless legs are generally more expensive than bone-in because the carving work has already been done and there's more meat to the pound.
Many boneless cuts of a leg of lamb are already rolled up and tied in netting by the butcher. While convenient, you still have to cut the netting open to season the inside of the roast. A butterflied leg of lamb, on the other hand, is also boneless but not tied—which makes seasoning easier—but you have to roll and truss the roast before cooking it.
Lamb Recipes to Try
If you've never tried tasting, much less cooking, lamb, you no longer have any excuse. If you're not ready to cook a leg of lamb yet, start with a pound of ground lamb. Whether you decide to go the boneless route or follow our bone-in leg-of-lamb carving instructions, practice using one of our recipes. Of course, you can also start with ground lamb fresh from your grocer's butcher counter.
Leg of Lamb
- Grilled Lamb With Plum Mostarda and Blistered Shish*tos (boneless)
- Spice-Rubbed Leg of Lamb With Chimichurri (bone-in)
- Slow-Grilled Leg of Lamb (bone-in)
Ground Lamb
- Grilled Lamb Flatbread With Feta
- Spiced Lamb Meatball and Swiss Chard Stew
- Spinach-and-Lamb Meatballs
- Hot Honey Lamb Meatballs
- Cheesy Lamb Burgers With Herb Mayo
- Greek Lamb Burgers With Baked Eggplant Fries
Frequently Asked Questions
Is it better to cut lamb with or against the grain?
Like most meats, it's best to cut lamb against the grain. That cuts through the muscle fibers and makes the meat's texture tender and easy to chew.
How long should you rest a leg of lamb before serving?
For the juiciest meat, lamb requires a little rest before you start carving. That allows the juices to settle into the meat (rather than ending up on your cutting board). Let your lamb rest for at least 15 minutes before you start carving.
