Muscle Name(s): Tons, it’s a leg.
Other Names: Piernas, Sin Cana
Cooking Style: Roast or Braise
Certain cuts have certain connotations for me. Whenever I think of Porterhouses I think of Fiorentinas in Italy; whenever I think of London Broil I think of Saturday nights with my wife back when we were dating. And whenever I think of leg of lamb I think of back when I was a Viking, sailing the heaving North sea with nothing but a flagon of mead and an haunch of rarest mutton to stave off the biting cold. That last part didn’t entirely happen, but the fact remains that cooking and eating a leg of lamb conjures up something primal. There’s no mistaking that you’re eating a part of a once-living creature when you can see a recognizable part of it’s anatomy right in front of you.