This cut is prepared from a Leg - Chump On, by the removal of the Chump by a cut at right angles across the Leg. Bone-in lamb leg, chump off is chosen the most by chefs because of its versatility and can be cooked into many dishes. The unique flavor of lamb, firm meat, little tendons, and fat are outstanding advantages that conquer many diners.
Cooking methods: braising with wine, pan sear, grilling with BBQ sauce,...
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