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Boneless or bone-in leg of lamb?

post #1 of 2
Thread Starter 
I am ordering a whole lamb direct from a local farmer, and they are having me fill out my cut-and-wrap order form. One of the questions is whether I'd like the leg of lamb with the bone in or boneless. I've never cooked either. Does anyone have a recommendation as to which they like better and why?

Also, what is better to get for chops and roasts: one inch thick or 3/4 inch thick?
post #2 of 2
I prefer it with the bone in for two reasons:

1)I think it has more flavor.

2) Easier (for me) to cook. I had a boneless one, and I had to wrap it with cooking twine and it looked like a bad girl scout project.

Still, both were yummy.

No idea about the chops, though. Why not ask the butcher/farmer for his recommendation?
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Mothering › Mothering Forums › Natural Living › Nutrition and Good Eating › Boneless or bone-in leg of lamb?