Leg
Taken from the hind quarter, this is the meatiest part of the animal. It is very versatile as it can be bone-in or boneless, cut into cubes or steaks, and has leaner properties than the foreqarters.
Flavor Profiles
Buttery
Rich
Sweet
Cooking Methods
Braising
Broiling
Grilling
Pan-Searing
Roasting
Slow Cooking
Smoking
Stir-Frying
Pair it with
Bay leaves
Beer
Black Pepper
Chili Flakes
Chimichurri
Coleslaw
Couscous
Cumin
Garlic Butter
French Fries
Gravy
Grilled Vegetables
Mustard Sauce
Red Wine
Paprika
Oregano
Thyme