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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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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yeah you have to have some stock, i agree.
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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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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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i saw this blog and i read this recipe of Lamb..how to cook tis and how to make this..
http://www.pokerfantom.com/
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Sometimes it's good to contrast what you like with something else. It makes you appreciate it even more.
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Oh it looks so good!
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Really appreciate this post. It’s hard to sort the good from the bad sometimes, but I think you’ve nailed it!
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