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When cut from the Leg, Leg Steaks contain a portion of the cross-sectional Leg bone that can be removed, if desired. Leg Steak is more tender than the Shoulder Chop but less tender than the Loin Chop.
Although a lamb has fourlegs, only the two hind legs produce the cut referred to as “leg of lamb“. It is a large, lean, and tender cut and can be used whole or subdivided into smaller cuts, which can are usually cooked using dry heat methods, such as roasting.