Fabrication, butterflied leg of lamb
In the spring, my local supermarket Shoprite has specials on leg of lamb from New Zealand. My wife and I buy as many as we can, well 4-6 anyway, and with the trusty hacksaw, I cut them in to halves or thirds. The above is such, fabricated last spring. Plain old hacksaw, with pipe blade, used for nothing else and goes in the dishwasher after. It should be a bone saw, maybe next year.
You want a knife with a decent length blade and very sharp. I use this boning knife, this is a Henckels, probably a 31024-140.
Starting at the top, slice down to the bone for the full length of the bone.
Then start carefully working your way around the bone, to dissect it out.
That is the leg of lamb sans bone. Notice how the right is about 3 times as thick as the left? We will get to that.
The bone, saved for lamb stock. Why not lamb stock? We have trout, lobster, vegetable, chicken, pork, veal and dark beef already.
Stuffing ingredients. You can find where the recipe is from Saturday PM, here. That web site has instructions on decoding WSSSP 129.
Chopped fine.
What we did with the thick portion of the leg, was to slice it the thickness of the thin portion, until about 3/4" from slicing all the way through. Roll the still thick upper portion over to the right and repeat. As you can see we now have a wide, moderately thin and even piece of lamb.
Stuffing on top.
Roll tight and tie.
Wrap in plastic until needed.
Dinner, more pictures at the above link.
Nice meal on a day like this.
ice boning of the leg and yes, lamb stock is a good thing. Us Greeks make it & use it often. Nothing gets wasted.
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But I gotta tell you, we love New Zealand or Australian lamb in this house. I loved what you did with it here. The stuffing is beautiful.
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What! No goose, duck or seafood stock? You & Crystal made me go crazy!!!!!! Like I wasn't a hoarder before I met you guys. Pressure canning is awesome - thanks for answering all my questions.
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Lobster isn't seafood?
Haven''t done a goose in 25 years or so. And haven't done a duck in a while. However I plan on doing a duck pate encrout (the last Julie dish in Julie and Julia) for thanksgiving, so I will likely have a couple of carcassas, as Peter above said, nothing gets wasted.
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Lamb stock isn't new to us - we're just out of it at the moment. It is, of course, the basis of a fabulous Scotch Broth....to say nothing of what it adds to lamb stews and braises!
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A chill in the air, a nice lamb stock simmering for hours will warm the kitchen up.
Then tomorrow canning it will do the same.
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I just kept eating lamb and i m doing dieting to avoid it.
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You and your hacksaw...That was almost a little Hannibal Lector for me, darling.
But I gotta tell you, we love New Zealand or Australian lamb in this house. I loved what you did with it here. The stuffing is beautiful.
I always buy it bone out, but see, I don't have a hacksaw. I fully expected to see a picture of a live lamb flailing about on your chopping block, and you standing overhead with your hack saw.
The ShopRite version is good too...
Kim
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Hannibal Lector, no - I don't like fava beans.
Not likely a lamb in these parts, a fawn perhaps, but not a lamb.
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Warner,
Send me an email please - I have a book to send you if you want it, more details in my email reply to you
Lynn
p.s. the lamb is DREAMY.
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Great post, I look forward to reading more.
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This page added to Google cache Cached: http://google.com/search?q=cache:http://blog.charcuteire.com/2009/09/29/fabrication-butterflied-leg-of-lamb.aspx?ref=rss&ei=AFQjCNHajN_OX0kgxzx7UGA1yBfpoRn tubedfWq
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Awesome post! Interesting info to know.
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You really know your stuff... Keep up the good work!
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Thanks for the post lol...but I am really eating that stuff...cool to see....
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The lamb roast was succulent - crusty and flavorful char on the outside and pink and tender on the inside. Many recipes call for trimming off the excess fat from the lamb roast. I did that once to a prime rib roast and have never forgiven myself.........................
http://www.familyhealthcare.in
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yummy!
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It look like that you have enjoyed butterflied leg of lamb. i am also like very much.
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butterflied leg of lamb is looking very tasty. How many people finished it. I thing at least 10 people are needed to finish it.
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Yum yum cooking
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I would like to propose not to hold back until you get enough amount of money to buy all you need! You can get the mortgage loans or just car loan and feel yourself comfortable
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Interesting article i admit. i am a rusty reader to your site *^* i will before long replace my home page with your web site.
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Keep up the good work bro.Your article is really great and I truly enjoyed reading it.Waiting for some more great articles like this from you in the coming days.
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Aw, this was a really quality post. In theory I'd like to write like this too - taking time and real effort to make a good article... but what can I say... I procrastinate alot and never seem to get something done.
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can't tell you how much I,I want to thank you for this informative read, I really appreciate sharing your post.........
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This is a very informative and interesting blog. I am going to send the link of this blog to a friend of mine who is interested in a similar blog. I am sure he will have a good time reading through it.
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Nice blogs.Sounds great.
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It,s sound very good.Nice Blogs comment.
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I hate pig's meat.. and you guys say it nice meal..
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nice article. keep post like this...
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Well it can be useful for non vegetarian person who wants to know the recepie for cooking lamb.
Thanks.
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i think have your butcher butterfly a boneless leg of lamb for this easy and flavorful recipe. You can find fresh herbs at just about any grocery store these days; if you can't and substitute 1/3 the amount of dry herbs...
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The lamb roast was succulent crusty and flavorful char on the outside and pink and tender on the inside.
Also i like the dish.
Thanks.
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I love it! Could perhaps be a tad more polished, but it’s far better than what we use at the moment, nonetheless
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