Weight matters more than you think. A leg of lamb typically ranges from 1.5kg to 3kg. For the best value, choose a larger cut—the price per kilogram drops significantly as the size increases. A 2.5kg leg often costs less per bite than two smaller 1kg ones.
Check the origin. New Zealand and Australian lamb are common in many supermarkets, but local lamb (like British or American) can be cheaper during shorter supply windows. Learning to read the origin sticker is like unlocking a secret level in grocery shopping.
Watch for “boneless” versus “bone-in.” Bone-in legs are usually cheaper per kilo, and the bone adds flavor to roasts. But if you’re short on time, boneless legs cook faster and are easier to carve—just don’t pay a premium for convenience unless you actually need it.
