It always baffles me when I hear statistics about lamb consumption in the US. Compared to chicken, beef, and pork sales, lamb consumption is a drop in the bucket And why? It's certainly one of the most delicious meats around, with its meaty texture, and intense flavor. Because I love lamb so hard, I'm going to try my best to remedy that situation, starting with the best way to cook a boneless leg of lamb. I'm talking about a method that delivers mild, flavorful meat with a tender texture and a perfectly rosy medium-rare hue all the way from edge to center, surrounded in a crisp layer of browned, crackly fat. Here's everything you need to know.
'leg of lamb' on Serious Eats
Bits of caramelized roasted garlic define in each bite of this stuffed leg of lamb, while a more mild mint pesto adds a touch of freshness and saltiness, making this a worthy holiday roast.
All of your meat and butchery questions have been answered! How to bone out a bone-in ribeye, how to select brisket, how to prepare bone marrow, dry-aging at home, and more.
Marinated in lemon, rosemary, and garlic, then tied and cooked on the rotisserie until medium-rare, this leg of lamb was full of bright, fresh flavors embedded in a fairly smooth tasting leg of meat.
This week's Cook the Book is Roast Chicken and Other Stories by Simon Hopkinson. If you haven't heard of Hopkinson, chances are you aren't English; in Britain, this book was voted the most useful cookbook ever by a group of...