Leg Of Lamb: The Perfect Party Meat..KEYWORDS: meal planning for a party food lamb recipe meat recipe entertaining tips Leg of Lamb Tradition has dictated that springtime is the time for lamb. This time of year historically is when young lamb was brought to market and was used in Easter celebrations. But in modern times, breeding takes place year round and therefore is available in stores any time.

Leg of Lamb makes a great party meat

As a party meat, leg of lamb feeds a lot of people, making it an ideal meat for party appetizers. It is a versatile meat that absorbs flavors well. And once seasoned and cooked, it yields a flavor that only further enhances the lamb's richness.

Shopping For Lamb:

Lamb refers to young sheep that range in age from one week to one year. Sheep that are more than a year old are referred to as mutton, but because of its stronger flavor and toughness, mutton is generally undesirable. When selecting any cut of lamb, color is the best indicator to determine the age of the lamb. The general rule of thumb is, the lighter the color, the younger the meat. You'll want to select a piece of meat that is pinkish-red in color.

Purchasing Leg of Lamb

Leg of lamb can be purchased either boneless or with the bone in. The boneless leg is generally easier to work with and is sold either butterflied or rolled and tied. When using lamb that is either bone-in or rolled and tied legs, the meat should be cooked on a rotisserie. Before getting to that step, the lamb should be marinated for several hours in garlic and oregano. Then pan sear the leg of lamb to seal in all the savory juices. Once pan seared, finish cooking the lamb on the rotisserie. By preparing the meat using the rotisserie, the meat remains tender and moist as well as flavorful. Lamb holds up to robust flavors like oregano, mint and the tartness of citrus like lemon or lime. It serves well in sandwich form, sliced on a plate or served, as Flay will do, with the traditional pita bread and yogurt sauce.

Lamb Recipe

Garlic and Oregano Marinated Leg of Lamb Rubbed with Grilled Lemon, Yogurt Sauce and Grilled Pita