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First you have to kill a fake lamb and then you cook it
A leg of lamb is the whole leg taken from the rear of the animal, in the UK it is often roasted and served at Sunday lunch for all the family to enjoy. It should not to be confused with the front leg which is known as a shoulder of lamb.
The word is gigot. It means a leg of mutton or lamb.
A leg of lamb is larger that a chop. Therefore it requires more time for the heat to penetrate the extra layers of the leg.
Ingredients1 Leg of lamb; 4 lb.1/2 c Soy sauce1/2 c Wine vinegar1 c Vegetable oil6 Garlic cloves; minced1 1/2 tb Sugar3/4 ts Pepper2 lg Green peppers; 1 pieces18 Cherry tomatoes; to 2418 sm Onions; to 24Remove fell (tissue-like covering) from leg of lamb; cut meat into 1-inch cubes, and set aside. Combine soy sauce, vinegar, oil, ggarlic, sugar, and pepper. Add lamb; cover and marinate overnight in refrigerator. Remove meat form marinade, reserving marinade. Alternate meat and vegetables on skewers. Grill 15 to 20 minutes over medium coals or until desired degree of doneness, brushing often with marinade.
Roast leg of lamb how long to rost weight 2.478 kg
either buy a fake one or make one from felt
You can tell if a leg of lamb is bad by looking at the expiration date. You can also tell by the smell.
Mary Maloney killed her husband with a frozen leg of lamb.
It depends on how big, but for a regular sized leg of lamb, it usually costs a little bit over 20$.
Gigot
Threeve.