Bone-in leg of lamb
Often considered better than boneless for several reasons:
Flavour: The bone adds extra flavor during cooking. The marrow inside the bone imparts a richer, deeper taste to the meat, enhancing the overall flavor profile.
Moisture: Cooking with the bone can help retain moisture in the meat. The bone helps distribute heat more evenly, preventing the lamb from drying out during cooking.
Tenderness: The bone can contribute to a more tender texture because it helps slow down the cooking process, allowing the meat to break down more gradually and become more tender.
Presentation: A bone-in leg of lamb often looks more impressive when served, making it a great choice for special occasions or when you want to create a striking dish.
Carving: While it might take a bit more skill to carve, some people enjoy the process of removing the meat from the bone, and it can provide better slices compared to boneless cuts.
That said, boneless leg of lamb has its own advantages, such as being easier to carve and more convenient for certain dishes. It really depends on what you’re going for in terms of flavour, presentation, and ease of preparation!
