Most people think of lamb as a spring dish, but for us, we never crave a big, juicy hunk of meat more than we do in the dead of winter. Racks of lamb and lamb chops are pretty and elegant, but we almost always favor the rustic, oh-my-gosh-that's-a-lot-of-meat effect of preparing a whole lamb leg instead.
Leg of lamb can be treated in lots of different ways, from the grill to the oven to the slow cooker. Mint is a classic pairing, but we like to mix things up with garlic and lemon, Thai massaman curry, even stuffing. Below, you'll find a few of our favorite methods, rubs, stuffings and beyond for this big, delicious hunk of meat. Do you have a leg of lamb recipe up your sleeve? Let us know about it in the comments!