Leg

• Hind shank: Also called the shank, though the name “hind shank” is more useful since it reduces confusion with the foreshank (which is cut from the front leg). It is usually braised or stewed.
• Frenched-style roast: This roast is an entire leg of lamb, with a bit of meat trimmed at its bottom to expose the hind shank bone. It is usually roasted. A full leg may weigh anywhere from 5–9 pounds and provide 3 1/2 to 7 pounds of meat, which serves 7–14 people.
• American-style roast: A roast of the entire leg, this roast differs from a Frenched-style roast mainly in that the shank bone is removed. Otherwise it contains the same bones and muscles as a Frenched-style roast. It is usually roasted.
• Short-cut leg: This roast contains the entire leg, with the exception of the sirloin muscle that has been removed from the top of the leg. It is usually roasted.
• Shank roast: This roast contains the bottom, or shank half, of the leg. It is less fatty than the sirloin, or top half, but also tougher. It is most often roasted, though it can also be braised.
• Sirloin roast: The top half of the leg, including the hip area. Lamb sirloin roasts may be bone-in but more often are sold deboned. They tend to be more tender and more flavorful than shank roasts.
• Center leg roast: As its name suggests, the center leg roast is cut from the middle of the rear leg, and contains some of both the shank and the sirloin. It is usually roasted.
• Sirloin chop: Cut from the sirloin end of the leg, these chops are larger and less expensive (though somewhat less tender) than chops from the rib and loin. These chops can be identified by the round cross section of leg bone they contain. They are most often grilled or broiled, or panfried.
• Center slice: A chop from the center of the leg, the center slice is usually grilled or broiled, or panfried.