Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Article

Lamb Leg Lingo

Article Image

Shank Half (left) | Butt Half (right)

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

Whole legs of lamb in the United States tend to run as large as 8 pounds, which is more than many people need. For this reason, they’re often halved before sale. Here’s how the halves compare:.

Shank Half This is the thigh from the hind leg. Meaty at the top and becoming narrower toward the knee, this cut is lean and easy to carve, which is why we chose it for the Rosemary-Garlic Roast Leg of Lamb with Red Potatoes recipe from Fine Cooking #116.

Butt Half This is the hip and rump. Though this cut, which includes the sirloin, is tender, it’s hard to carve. When it’s bone-in, it may include the hip—or aitch—bone, which can be awkward to work around.

Photo: Scott Phillips

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Bonus Scene: Bee Farm in Greenough, Montana

Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks