Get the most value out of your Suffolk Lamb Leg
I’m presuming you kill and cut the carcass of your Suffolk Lamb at home or have your local butcher do it for you.
A good method to get the most value from the lamb leg is to break it down into portions similar to a beef hindquarter. This method will give you 4 roasts; Topside, Round, Silverside and Rump and each of these lamb roasts should give you a meal for 4 from each portion.
You will then also have a shank left to roast for soup.
Try garnishing the roasts with garlic, rosemary, oil and salt.
Author: John Marks of Moondara Suffolks (and former butcher/abattoir owner)