Lamb also figures prominently in many ethnic cuisines, including Caribbean, South American, Asian and European cookery. This makes the meat a particularly interesting choice for diverse households. The leg of lamb is a classic choice. It is sold boned, rolled and tied or butterflied. It may be whole with the sirloin portion left on, or cut as a sirloin roast, shank half roast or center leg roast.
Some butchers sell the whole lamb sirloin separated from the leg.
It weighs about 2 pounds and can be roasted bone-in or boned, rolled and tied. Today's main dish is seasoned with garlic, thyme and rosemary. In addition, lamb goes well with fresh parsley, oregano, basil and mint. From the dried spice rack, reach for bay leaves, allspice, coriander, cinnamon, lemon pepper blends, marjoram or paprika. Any quality cut of lamb, simply prepared with mild seasoning and free from any sweet or sour accompaniments, will leave a wine virtually unaffected.