The leg of lamb is cut from the hind leg off a lamb carcass. There is nothing quite like a leg of lamb for its flavour and meat. It has a very thin layer of fat underneath the skin and the meat features gentle marbling throughout. This joint is easy to cook and make a perfect dish. With the bone, it has additional flavour as it cooks. As it heats up, the melting bone marrow adds further juice to the meat.