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What is it?
腿lamb是经典的春季烤肉。您可以找到各种不同切割的羔羊腿。最传统的是整个骨头，但也许更易于管理的是一条蝴蝶，无骨的腿（“蝴蝶”意味着它被切成大小，平坦的床单），以及无骨的卷曲和绑扎的腿烤。
For the whole, bone-in leg, simple roasting is the way to go. A rolled, tied roast is also ideal for roasting, and it’s also easy to stuff and carve. Since butterflied leg of amb is a thin cut, it can be grilled, broiled or seared.
如何选择：
When buying lamb, color can be an indication of age; the lighter the color the younger (and presumably more tender) the lamb will be. The layer of fat should be smooth and white, and any cut bone should be porous, moist, and red.
一条（或长）羔羊的腿有牛lo，重6至9磅。它产生了一系列的肉，从嫩而大理石到越来越坚固，更苗条。要求您的屠夫不要折断小腿骨头，而要简单地切开将肉固定在骨头上的肌腱；这将使肉在烘烤时从骨骼中收缩。另外，请他给您骨盆骨（它将给酱汁带来极大的味道），并将肉扎成紧凑的形状。这将使烘焙和雕刻更容易。
美国和新西兰羔羊在美国都广泛使用。新西兰羔羊往往比美国饲养的羔羊更小，更苗条，在购买个人切割时要牢记的东西。一条腿或羔羊架的重量可能仅为同一美国割伤的一半。
如何准备：
雕刻一条骨头的羊腿
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| 的肉的的腿,切几slices in the direction of the bone. These cuts are with the meat grain, but they’ll give you a flat area on which to stabilize the leg. | 将腿翻过来，使其放在平坦的区域上。进行一系列切割，无论您喜欢什么厚度，垂直于骨头，一直沿着骨头延伸。 | 转动刀，使其与骨头平行，并以一次清晰的运动方式将切片切开。重复腿的另一侧。 | ||
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