Leg of lamb can be deboned or left whole, sliced or butterflied, or it can be deboned and roasted with the unattached bone. This produces traditional lamb flavor without the difficulty in serving. However, if elegance is what you are looking for, try a rack roast, either full chop or French rack, which exposes the top part of the rib bone. Add some paper caps to the rib tops and even Julia Child will applaud. Also, if the mere thought of spring doesn't warm you in these wintry months, consider adding cubes cut from the loin or more economical shank cuts to make wonderful hearty stews without the high fat content.
American lamb is sold in mosts supermarkets.
Supplied from the Midwest, it's fresh, never frozen. Since lamb is so tender, marbling is less important for taste. Lamb is a natural for strong flavor companions like raspberry and mint, and fresh herbs such as rosemary, thyme and oregano are perfect roasting partners. Mustard and curry give midwestern twists to lamb, and soy and garlic may be added anytime for enhanced flavor. If you are a purist, however, all you need for a serving of lamb is some lemon juice, olive oil, a clove of crushed garlic, a hot grill and an appetite.