seriously, I just don't get how well everyone deadpanned the OP photo... That lamb with duct tape just KILLED.
leg of lamb
- Thread starter oc_in_fw
- Start date
seriously, I just don't get how well everyone deadpanned the OP photo... That lamb with duct tape just KILLED.
I saw French Racks, Loins, Tenderloins, Legs, Shoulders etc.
How would you cook the Lamb Leg after all that is the purpose of this thread.
Well?!?!?!
What happened?!?!?!
You didn't try to stick it back on that poor little 3 legged guy did you!?!?!?!?!
What happened?!?!?!
You didn't try to stick it back on that poor little 3 legged guy did you!?!?!?!?!
what's mine looks like after it cooked.- Thread starter
- #25
I didn't notice a bone in it. I think this may be part of leg, but definitely not a full one from what i have been reading. That's ok, I am the only one in the house that likes lamb
Then you mistakenly picked up a pork loin. Lol
Boneless Lamb Leg is nice. All lamb legs are good Owen, the only thing is the cook time may need to be adjusted a little for size.
boneless take a lot less time!!! I think mine was in the braise for 2 hours and we falling apart.
One of the reasons I like a boned out leg is because cooks so quickly on the grill. But I've since wondered about braising bone-in legs. When a the bone is removed, there are a few glands that are removed in the process. They're supposed to be off-putting to the pallet. How are these glands handled for bone-in preparations? Are they removed at serving time?
Got to be bone in for me. But I'm also a low and slow lamb guy when it comes to roasts...
Pic of one I cooked recently...
ftfy
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- Thread starter
- #31
Sure looks like you nailed it.
- Thread starter
- #34
Ya sure that's still gonna be good by now?
Ha- it lasted less than a half hour.
