So I've got a lump of baby sheep to cook on Sunday
Discussion
^^^^
Sounds like a J. Oliver recipe, google that and similar OP and you'll have a winner (providing whoever is eating it isn't Jewish) although I wouldn't take the bone out.
An old butcher once told me not to tell anyone (as it was for the chef to eat) that the best bit of a leg o lamb is the bit right at the top around where the bone pokes out, he was right too.
Sounds like a J. Oliver recipe, google that and similar OP and you'll have a winner (providing whoever is eating it isn't Jewish) although I wouldn't take the bone out.
An old butcher once told me not to tell anyone (as it was for the chef to eat) that the best bit of a leg o lamb is the bit right at the top around where the bone pokes out, he was right too.
ssray said:
I`m doing a whole leg on sunday, remove bone and stuff with a blitzed mixture of chibatta, fresh herbs, 4x anchovy fillets,1 large handful of pine nuts, pachetta or streaky bacon + garlic(lots)
Oddly I learned the other day that if you de-bone a lamb leg then it must not be served pink.Personally I would get a recipe for Kleftico and go with that. Don't scrimp on the oragano.
This
http://www.jamieoliver.com/recipes/lamb-recipes/ro...
Although I managed to serve it to someone who didn't eat tomatoes!
Who doesn't eat tomatoes?
http://www.jamieoliver.com/recipes/lamb-recipes/ro...
Although I managed to serve it to someone who didn't eat tomatoes!
Who doesn't eat tomatoes?
escargot said:
dazco said:
Oddly I learned the other day that if you de-bone a lamb leg then it must not be served pink.
Why's that just out of interest?I can offer a theory though.
I have recently bought two Serrano hams, one with a bone in and one de-boned. The one with the bone in can be used up over quite a few months but the one without a bone must be used within a couple of weeks. Therefore the bone must have some secret powers of preservation.
Plus if you take a bone out you are introducing a whole new surface to bacteria, because of the new cavity you have caused. If the meat was served pink then the meat exposed to the air, and (apart from the outside edge) the bit most likely to need taking to safe temperature is in the middle and therefore the most underdone.
Just my theories.
I think it's down to the fact that when the bone is left in it conducts heat through it into the centre of the meat and helps it cook from the centre outwards, as well as from the outside in. This gives a more evenly cooked piece of meat. Without the bone the centre of the meat would be dangerously pink and not all of the bacteria killed.
The JO recipe I was trying to recall (and can get it from the book if anyone needs it) had small holes made around the joint into which you pushed a pesto and then Pancetta or Parma.
The JO recipe I was trying to recall (and can get it from the book if anyone needs it) had small holes made around the joint into which you pushed a pesto and then Pancetta or Parma.
dazco said:
escargot said:
dazco said:
Oddly I learned the other day that if you de-bone a lamb leg then it must not be served pink.
Why's that just out of interest?I can offer a theory though.
I have recently bought two Serrano hams, one with a bone in and one de-boned. The one with the bone in can be used up over quite a few months but the one without a bone must be used within a couple of weeks. Therefore the bone must have some secret powers of preservation.
Plus if you take a bone out you are introducing a whole new surface to bacteria, because of the new cavity you have caused. If the meat was served pink then the meat exposed to the air, and (apart from the outside edge) the bit most likely to need taking to safe temperature is in the middle and therefore the most underdone.
Just my theories.
Dr G said:
Specifically half a leg of lamb.
I was thinking rosemary, thyme, lemon, garlic rub and cook it sitting on some chopped onions.
...unless someone has a particularly cunning plan I might enact?
Bone out, marinade and BBQ. (Direct method, ie. grilling.)I was thinking rosemary, thyme, lemon, garlic rub and cook it sitting on some chopped onions.
...unless someone has a particularly cunning plan I might enact?
Serve with couscous and roasted vegetables.
dazco said:
Oddly I learned the other day that if you de-bone a lamb leg then it must not be served pink.
I think this is mis-information. Bone in or out shouldnt make any difference to the safety of the finished product. I can imagine that if it had been boned and rolled then there is a chance that the interior of the meat could have been subjected to cross contamination. However this shouldnt be an issue if its been prepared hygenicly. And if you dont roll it there is no issue as the cut site will also be exposed to high heat. Either way if you get the inernal temp above 54.5 dc which would still be very pink, all harmful bacteria will get killed off.Regarding the bone in charcuterie thing, it is notoriously far more difficult to cure meats bone in as the bone area tends to putrify fastest and acts as a pathway for bacteria and moulds to enter the meat.
i just kept mine simple, covered in salt, pepper, and sprigs of rosemary, garlic cloves inserted into the meat, for 48 hours, then 120C with a slug of red wine for a few hours on sunday morning before whacking it up ready for a late lunch. can't go wrong.
Edited by skinny on Monday 11th February 17:42
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