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BONES Q: I’m confused by all of the butchering options I have when buying a lamb leg What should I be looking for? Bone-in leg of lamb comes in two forms: shank end and sirloin end (occasionally you’ll find a massive one for sale, with both the shank and sirloin) Shank-end legs start at just above the lamb’s ankle and go to midway up the calf bone, while sirloin-end legs start at the hip and stop at around the knee I prefer the sirloin end because the meat is fattier and more tender, and the cut is more evenly shaped, making it easier to cook On the other hand, the shank end tends to have slightly more flavorful meat And its tapering shape is actually desirable for cooks who like being able to offer both medium-rare meat from the thick upper part and welldone meat from the thin lower part There are advantages to buying a bone-in lamb leg It’s generally cheaper per pound, even accounting for the weight of the bone The bone can act as an insulator, making the whole thing cook more slowly and giving you a certain leeway in terms of hitting that medium-rare sweet spot Contrary to what some believe, the bone does not actually add much flavor to the meat, though the meat directly around it will be a tad bit more tender, due to the fact that it will be less cooked But boned lamb leg also offers advantages First of all, it’s lighter, making the arduous task of lifting it in and out of the oven much easier on the back It’s also easier to calculate how much you need to feed your party Finally—and this is probably the greatest advantage of all—it’s far easier to carve: just cut straight through it into neat, even slices Butterflied leg of lamb is a boneless leg that has been split open and then opened out This is how I prefer to purchase my lamb; it affords me the opportunity to season it both inside and out Often this just means a quick rub with salt and pepper before rolling it up and tying it, but it can also mean more elaborate rubs or herb mixtures If you choose to go with a butterflied leg, you’ll need to know how to tie it up before roasting; see here Q: What about rack of lamb? Rack of lamb is the lamb equivalent of a prime rib of beef It’s that same muscle and same set of rib bones The only difference is that a lamb is much smaller than a steer; hence the daintier proportions And while beef rib bones are generally cut to within a few inches of the eye of meat, lamb rib bones are left longer, which makes for a stunning presentation—as well as giving you a convenient handle with which to hold your chops if you choose to eat caveman-style, gnawing the juiciest chunks of meat and fat off the bones at the end When it comes to buying racks, you’ve got two basic options: as is or frenched “Frenched” is just a fancy way of saying “we stripped the meat from the ends of the ribs for you so they look all nice and pretty.” Because it looks so nice, most lamb racks do come frenched, but to be honest, I prefer unfrenched racks because the juicy, fatty rib meat clinging to the bones is some of the tastiest stuff on the animal Think of it as lamb bacon ... the meat from the ends of the ribs for you so they look all nice and pretty.” Because it looks so nice, most lamb racks do come frenched, but to be honest, I prefer unfrenched racks because the. .. Rack of lamb is the lamb equivalent of a prime rib of beef It’s that same muscle and same set of rib bones The only difference is that a lamb is much smaller than a steer; hence the daintier proportions... which to hold your chops if you choose to eat caveman-style, gnawing the juiciest chunks of meat and fat off the bones at the end When it comes to buying racks, you’ve got two basic options: as is or frenched
Ngày đăng: 25/10/2022, 23:26
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