And buying a pricey leg of lamb is actually one of the few instances where I deem it worthwhile to visit more than one grocery store in pursuit of a deal. Unlike the very small savings that such extra trips usually achieve, the price difference for a big ticket item like this can sometimes be $20-$30 or more.
That’s well worth the 2- mile drive across town for me.
The last time I bought a leg of lamb, it was for Easter, and I was able to get a boneless one for $2.50 per pound which is about as cheap as it ever gets here in my neck of the woods.
Definitely not an every-week food item for my frugal tastes, but a pretty darned good deal for a special occasion. By comparison, the other stores were charging $6-$9 per pound.
Since a leg of lamb can be as large as 10 pounds (and sometimes even more), that’s a lot of savings --- exactly the kind you can get when you use a little pre-planning and check the store flyers before you grocery shop.
I knew the roast was bigger than we would need for Easter dinner, so I cut it in half and prepared one half for the holiday, and one half for this meal. Of course, I could have also frozen the unused portion to use on a later date.
I recommend using this approach for ALL large cuts of meat: buy the big, budget size, but apportion it immediately into meal sizes, label, and date the packages, and freeze the ones you don’t need for a different meal.
But this recipe doesn’t have to be reserved just for special occasions. It can also be a regular Sunday dinner type of meal, too, by substituting more budget friendly chicken for the lamb.