Boneless Leg of Lamb (BRT)

The boneless leg is the most versatile lamb cut. It can be roasted whole, trimmed into kabob meat, sliced into individual chops, or butterflied for grilling. This is the leanest lamb cut.

Cook Time

1.5-2 hours (whole), 10-15 minutes (butterflied)

Best Cooking Method

Roasting, Grilling, Trimming

Price Range

About This Cut

Origin

Rear leg of the lamb

Characteristics

Boneless (BRT - Bone, Rib, Tenderloin removed), lean, versatile, 7-8 pounds whole

Cooking Tips

Roast whole at 325°F for a classic presentation. Butterfly for quick grilling. Trim for kabobs or smaller roasts. Because it's lean, don't overcook.

Popular Dishes

Roasted Leg of LambGrilled Butterflied LambLamb KabobsLeftover Lamb Sandwiches

💡 Pro Tip

A whole boneless leg gives you plenty of leftovers. It's the most economical premium cut and offers endless possibilities.