The best leg of mutton is generally considered to be the back leg, also known as the raan.
Why the Back Leg?
The back leg (raan) offers several advantages:
- Flavor: It's often cited as having superior flavor compared to other cuts.
- Tenderness: While cooking time is important, the back leg tends to result in a more tender final product when prepared correctly.
- Traditional Preference: Many culinary traditions prioritize the back leg for its desirable characteristics.
Other Suitable Cuts
While the back leg is a popular choice, the ribs also make a good alternative, offering a different flavor profile and texture.
Less Ideal Cuts
The reference mentions paya (shanks) as a less ideal choice due to its extended cooking time and common use in specific dishes like nihari. This doesn't mean it's inedible, just that it's not typically preferred for a simple leg of mutton preparation.
Choosing Your Leg of Mutton
When selecting your leg of mutton, consider:
- Purpose: What dish are you making? This influences the ideal cut.
- Cooking Method: Different cooking methods suit different cuts.
- Personal Preference: Ultimately, the "best" cut is subjective!
