Sometimes you don’t want a whole leg of lamb otherwise you will be eating lamb for the whole week…
Many supermarkets are now offering a partly boned leg of lamb, sometimes called a carvery leg of lamb. It is often cheaper and smaller than a traditional leg.
It takes less time to cook than a whole leg (obviously) and when I have cooked them found most to be tender and delicious and certainly better than a boned shoulder of lamb.
What I do find though is that as it is partly boned, though a little easier to carve, the meat does shrink a lot more whilst cooking and some of the meat can be a little tougher as a result.
I usually use rosemary and garlic, classic flavours, to enhance the roast. In the photograph you can see I roasted the joint on a bed of carrots and rosemary. The carrots raise the meat from the bed of the roasting pan and work like a rack. The carrots then make a great base for gravy.
I am interested in using other herbs and spices for the future. Morrocan spices are an obvious choice, but wonder if anyone out there has some winning and tasty ideas.
Lamb neck fillet can be tricky to cook, the last time I pan fried it, it was slightly underdone and slightly tough. Most of the time I prefer to roast it. I do add vegetables to the roasting tray to add flavour and keep the lamb moist.
The last time I cooked a lamb shoulder joint it was a little chewy and lacked flavour. So deciding to try again with a small joint I cooked it and was pleased with the result. Tender and full of flavour. I cooked it until it was just pink in the middle and I let it rest for about ten minutes.
Just shows really that sometimes it is down to the meat itself and not always the cooking process.
I do like eating lamb. Though I do understand why some people don’t like it. Lamb can be quite gamey in flavour, as in well flavoured, and if you prefer a bland meat such as pork or chicken, a piece of well flavoured lamb may not be to your taste. Some people don’t like the fatty nature of lamb. This is quite a different taste and experience to say a fatty piece of pork.
Though I do like eating lamb, one issue I do have is when cooking it as it seems to create a lot of smoke…