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LAMB · Cut

Leg

Gigot · haunch · 다리

Leg
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The largest roasting joint: leaner than shoulder, with a cleaner slice when cooked to medium. Bone-in for flavour, boneless butterfly for the grill. This is the Easter and Eid centrepiece in much of the world.

Profile

Tenderness55
Marbling35
Umami70
Price50

Pairs with

Roasting94
Barbecue82
Grilling70

Recommended cooking

58–62°CRest 15 min

A probe in the thickest part beats the clock. Tent with foil while resting.

How to pick it

Aitchbone removed makes carving trivial; ask the butcher to tunnel-bone it.

Signature dishes

Grading & naming

Weight tells age: smaller legs are younger and milder.

Grading systems →

Nutrition · Per 100 g raw edible portion

183kcalCalories
20.5gProtein
10.5gFat
4.2gSaturated fat

Calories & protein →

Next steps

Compare with

→Leg vs Shoulder→Leg vs Loin→Leg vs Shank→Leg vs Rack

Keep exploring

→Loin→Shank→Shoulder

Find a cut by cooking

→Roasting→Barbecue→Grilling

Signature dishes

→Roast leg of lamb→Butterflied grilled leg→Gyro-style slices

→Lamb Primals

All cuts

Beef Primals

→Chuck→Ribeye→Striploin→Sirloin→Round→Brisket→Short plate→Flank→Shank→Head & cheek→Oxtail

Pork Primals

→Jowl→Shoulder→Picnic shoulder→Loin→Tenderloin→Belly→Leg→Hock & trotter

Lamb Primals

→Neck→Shoulder→Rack→Loin→Shank→Breast

Chicken Portions

→Breast→Wing→Thigh→Drumstick→Tenderloin→Oyster

Beef Offal Map

→Tongue→Heart→Liver→Rumen→Omasum→Abomasum→Small intestine→Large intestine

Bluefin Tuna Cuts

→Kama→Akami→Otoro→Chutoro→Tail belly

← Back to the chart

Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.