You don’t need a chef’s knife or a fancy marinade. Salt, pepper, garlic, and olive oil will do the heavy lifting. Rub that leg like you’re giving it a massage—because you’ve just saved ten bucks, and it deserves the love.
For a lazy weeknight, toss it in a slow cooker with a can of diced tomatoes and some onions. Eight hours later, you’ve got shredded lamb that’s better than any takeout. Pair it with rice or flatbread, and suddenly Tuesday feels like a mini-Thanksgiving.
My friend Jenna once bought a leg of lamb on a whim because it was on clearance. She didn’t have a recipe, so she called her mom. Her mom said, “Just rub it with mustard and roast it at 300°F until it’s done.” That’s it. It turned out amazing. She now buys lamb whenever it’s under $6 a pound.
Cheapest Leg of Lamb: Which Supermarket Offers the Best Deals?
A quick note on freezing
Leg of lamb freezes beautifully. So if you see a deal, buy two. Wrap one tightly in plastic wrap, then foil, and pop it in the freezer. You’ll thank yourself three months from now when you’re too tired to cook and there’s a ready-to-roast lamb waiting.
One time, I bought a whole leg on sale and forgot about it for six months. I was terrified to open it. But you know what? It was perfect. I served it with roasted carrots and a simple mint sauce, and my kids asked, “Can we have this every Sunday?” Mission accomplished.
