Carnes

Boneless lamb leg

Boneless lamb leg
Popularity 159 recipes

Used in multiple popular recipes

Ingredient Information

Name

Boneless lamb leg

Category

Carnes

Popularity

159 recipes

Status

Inactive

Description

Boneless lamb leg is a highly valued cut of meat in cooking for its intense flavor and tender texture. It refers to the hind leg of the lamb, from which the bone has been removed, making it easier to prepare and ideal for roasts, stews, casseroles, and oven-baked dishes.

This cut comes primarily from young lambs, which provides soft, juicy meat with a delicate touch. Boneless lamb leg is very versatile in gastronomy and is common in many traditional Mediterranean, Middle Eastern, and various Latin American regional recipes.

Properties: Lamb leg is an excellent source of protein, B-complex vitamins (especially B12 and niacin), and minerals such as iron and zinc, which are necessary for maintaining good muscle and immune system health. Although it has a moderate fat content, this fat is known for adding flavor and juiciness to the meat.

SYNONYMS in Hispanic America: Depending on the region, boneless lamb leg may also be known as deboned lamb leg, boneless borrego leg (especially in Mexico), or simply boneless leg when the type of meat is clear from the context.

Nutritional Properties

0g
fiber
8.5g
fat
72mg
sodium
15mg
calcium
15mcg
folate
1.8mg
iron
280mg
potassium
179
calories
0g
carbohydrates
25.6g
proteins
0mg
vitamin c
2.5mcg
vitamin b12

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