The Semi-Boneless Lamb Leg is in many ways the perfect cut: with the large aitchbone removed but the shank bone remaining, it's festive, easier to roast and slice, and of course, incredibly delicious. Try it rubbed with classic lamb spice pairings like rosemary, garlic, sage, cracked pepper, and salt, then roast it to a beautiful medium-rare. We love it served with a springy tzatziki-style yogurt sauce, chermoula, or a red wine reduction.
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