CUT

Leg roast

The classic roasting cut from the hind leg, with the bone in. Ideal for roasting whole or you can ask your butcher to bone it and slice into smaller joints for roasting.

A leg is usually roasted whole, but it can also be boned and cut into smaller roasting joints, or thinly sliced to make steaks. Cooking the meat on the bone will help to keep it moist and produce delicious juices that you can use for gravy.