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.
Reply to this
Interesting... I'm going to blog about that too...
Reply to this
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.
Reply to this
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.
Reply to this
yeah you have to have some stock, i agree.
Reply to this
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.
Reply to this
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!
Reply to this
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.
Reply to this
I just kept eating lamb and i m doing dieting to avoid it.
Reply to this
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
Reply to this
Hannibal Lector, no - I don't like fava beans.
Not likely a lamb in these parts, a fawn perhaps, but not a lamb.
Reply to this
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.
Reply to this
i saw this blog and i read this recipe of Lamb..how to cook tis and how to make this..
http://www.pokerfantom.com/
Reply to this
Sometimes it's good to contrast what you like with something else. It makes you appreciate it even more.
Reply to this
Oh it looks so good!
Ganar dinero en internet | dinero por internet
Reply to this
Really appreciate this post. It’s hard to sort the good from the bad sometimes, but I think you’ve nailed it!
Reply to this
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.........
http://www.artphotostudio.in
Reply to this
Great post, I look forward to reading more.
Reply to this
Very useful info. Hope to see more posts soon!
Reply to this
It’s really great post, nice pictures also..I would like to appreciate your work and would like to tell to my friends.
Reply to this
Producer: sold 1.5 million, is still at a loss replica watches 70 battlefields set in the world with 70 sets of comparison replica watches Fraps 3.2.1 update release optimization Eyefinity / SL replica watches PSP "True Love Hime Dream" book sale in June replica watches Blizzard StarCraft 2 Korean test can apply without KEY cafes.X.20100401
Reply to this
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
Reply to this
That should be the big favor for the thesis service to use your cool writing related to this good post for the the dissertation completing. Hence, students will get a possibility to order the premium quality thesis paper.
Reply to this
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, substitute 1/3 the amount of dry herbs..........
http://www.fastfoodrestaurant.in
Reply to this
Cheers to the author for giving me some solid ideas
Reply to this
Awesome post! Interesting info to know.
Reply to this
How to Buy NFL Throwback Jerseys.Travel to sports clothing stores in your local mall or shopping center to find throwback jerseys.Examine the different jerseys available through the National Football League's online shop before you buy.Locate autograph sessions and team reunions for your favorite franchise to increase the value of your throwback jersey. Contact sports collectors in your community who may possess rare throwback jerseys from the past.Customize your throwback jersey with your own last name and favorite number.Purchase a throwback jersey one size larger than normal if you plan on attending games or wearing the jersey around town. Coordinate an entire throwback uniform for your favorite team by purchasing matching hats and shirts.nfl football jerseys nfl jerseys
Reply to this
This article has great reference value, thank you very much for sharing, I would like to reproduced your article, so that more people would see it. 传奇私服**
Reply to this
I’m impressed, you know what you’re talking about
http://www.undiscoveredequities.com/top_10_2010.html
Reply to this
You really know your stuff... Keep up the good work!
Reply to this
Wow! Thanks for the great informative post.
I think the above article is informative for all concerned people. For me the Informations are really really useful.
Reply to this
Thanks for the post lol...but I am really eating that stuff...cool to see....
Reply to this
Sometimes it's good to contrast what you like with something else. It makes you appreciate it even more.
Reply to this
It's an interesting approach. I commonly see unexceptional views on the subject but yours it's written in a pretty unusual fashion. Surely, I will revisit your website for additional info.
Reply to this
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 substitute 1/3 the amount of dry herbs...............................
http://www.classifiedneeds.com/city.php
Reply to this
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
Reply to this