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/ck/ - Food & Cooking

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18700950 No.18700950 [Reply] [Original]

So what's the fucking deal with this?
I want to make a leg of lamb instead of a rib roast this Christmas and I see very varied cooking methods. Some people slow cook or braise until it's fall apart or shred, and some roast it to a neat medium for premium consumption. Some people say to use shoulder instead of leg?
What's your preferred preparation or cooking methods for a big fat bone in leg of lamb?

>> No.18700956
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18700956

>>18700950
>you're going to eat this
how can you eat this?

>> No.18701018

>>18700956
one bite at a time?

>> No.18701027

>>18700950
I feel like holidays are when you want to use a quicker roasting method as opposed to low and slow. Think prime rib vs pot roast.

>> No.18701032
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18701032

>>18701018
really?

>> No.18701263

>>18700950
>Some people say to use shoulder instead of leg?
Leg if you want medium, I recommend around 58 degrees. If you want tender fall apart, you do shoulder that is more fatty and not as tender unless cooked slow until "fall apart". Mind you though, it depends a lot on the lamb so you can have shoulder that is as tender as leg too.

>> No.18701268

>>18701032
It would be too big to put in my mouth all at once.

>> No.18702540

>>18701263
Does the conical/rounded shape of a lamb leg on the bone cause significant uneven cooking or can I get it all within the medium range (give or take 5~ degrees in either direction on the narrow or wide part)

>> No.18702571

>>18700950
Mince a bunch of garlic. Rub the lamb in olive oil, salt, pepper, the minced garlic, red pepper and an herb blend like herb de province. Otherwise you can make your own with rosemary, thyme, and a few others. I like coooking it in the oven with a very high heat method. At least 425. 425 is good because that is compatiable with parchment paper to reduce mess. Cook it medium.

>> No.18702840
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18702840

>>18700950
Step one: Rub it all over with a mixture of:
Grainy mustard, a drop of honey, a tsp Worcester, oil from anchovy and spices (coriander, crushed garlic, thyme, black pepper). Let marinate for 2 days in fridge.

Step two: Stab it all over every 2 inches with a thin paring knife. Fill each hole with a slice of garlic, an anchovy fillet, and a sprig of rosemary.

Step three: Roast with your choice of medium. I prefer suspended over an open fire, but I realize that's not practical for everyone. You can roast in the oven at 400°F (200°C) for 90 to 180 minutes, until a thermo probe inserted near the bone reads 130°F (55°C).

(Trust me on the anchovy, don't skip it. Nothing will taste fishy at all, it just boosts the savory up to 11.)

>> No.18702848

I just braised a small shoulder which I'm gonna be using in various dishes all week. Had sandwiches with aioli for lunch, might do a Sichuan noodle soup for dinner. For Christmas roast I would go with the Serious Eats recipe