A lean, tender cut that comes from the hind leg of the lamb, with the bone removed for convenience. Whether you’re roasting, grilling, slow-cooking, or sous vide, it’s a versatile cut that works well for a wide variety of recipes.

Serving Suggestions:

• Serve sliced lamb with roasted vegetables, like potatoes, carrots, or parsnips, for a hearty meal.
• Mint sauce or a tahini-based sauce can be a fantastic complement to the lamb’s rich flavors.
• For something more refreshing, pair it with a cucumber salad or a pomegranate and herb couscous.