Ingredient: Lamb - Leg of lamb |
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Category: Meat - Lamb
Season: June, July and August
This is one of the commonest, most popular cuts for roasting.
It will serve a large family and is excellent for simple roasting at a high temperature.
When you cook meat on the bone, the bone inside provides an excellent conductor of heat, this means that the meat will be cooked more evenly with less loss of juices.
Many chefs prefer to cook meat on the bone as it definitely has more flavour and the meat cooked nearest the bone is the best part.
However, the bones can be removed and the joint rolled neatly, making it much easier to carve, so it’s just a matter of personal taste in the end.
Matching Lamb to wine table |