Cuts of Lamb and Recipe for Leg of Lamb for Easter Dinner
Cuts of Lamb and how
to
use them
Leg -
Fine
quality, large bone.
Use for roast, boiled and may be boned.
Loin -
Choice
meat. Use
for chops and roast.
Rack - Meat
and bone good quality.
Use for
Crown roast,
roast, chops.
Breast - Loose
grained meat.
Use stuffed,
roasted or in
stew.
Shoulder
Bone, good quality.
Use for roast.
Shank,
Bone, gristle and meat.
Use for stew, broth.
Neck -
Bone, gristle and meat.
Use for stew, soup.
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Leg of Lamb, Spring Lamb Preferred, about 4-5 pounds
Sea Salt to taste
Black Pepper to taste
Unbleached Flour-about 1/4 cup
Cloves of Garlic, about 6
Cooking Oil -perhaps 2-3 tablespoons
Water 1/4 cup, just to cover bottom of pan.
Potatoes 6 , halved
Onions 6, quartered
Carrots 6-8 whole
Celery 6-8 stalks, whole
Choose a nice quality leg of lamb, Spring Lamb Preferred.
Season some flour with sea salt and pepper and mix.
Now, gently pat the seasoned flour over the entire leg of lamb.
Next, make several slits on the top (fat side) and sides of the
lamb, and insert chopped cloves of garlic. Garlic Powder or salt
will not work. (I usually make about 6 slits on top, and 2
on each side)
Place the leg of lamb in a large roasting pan, fat side up.
Put about 1/4 cup to 1 cup of water on bottom of the pan, just enough
to cover bottom. Now, take potatoes, onions, celery
and carrots and surround the leg of lamb! Use as many vegetables
as you need to serve your guests. Season again with salt and
pepper. Sprinkle the lamb and
vegetables with cooking oil to keep moist, but don't saturate.
Place roasting pan in a 425 degree oven. This will brown the top
fat. Turn down the oven to 375 degrees after 1/2 hour. Be
sure to turn vegetables after an hour.
Follow baking times according to the size of lamb you have. a 4-5 pound
lamb , with roasting pan full of vegetables, takes about 2
hours, depending on the stove you use. Be sure to baste the lamb
and vegetables with the pan juices a few times while
roasting.
