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Jul 21, 2007 02:10 PM

Help with trimming lamb leg

Hello - Based on other posts about lamb, I decided to try buying a leg of lamb to grill. It came boneless but with quite a bit of fat. Other posts clearly emphasized the need to trim fat and spend quite a bit of time on this to make the meat tender and gristle-free. So I did.... and now I just about have a couple separate pieces of meat.

Help! What now?
Should I tie them back together with twine and cook as a tied roast??
Should I cook them separately?

Fearing this courageous purchase has gone wrong....

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  1. Go ahead and grill it as 2 pieces of meat. One section is going to be smaller and will cook more quickly so put it on a little later.

    Next time ask your butcher to bone, butterfly and trim it for you. If they refuse go someplace else. You do neeed some fat on the leg to help keep it moist. You can try a nice mariande with olive oil, red wine S&P, fresh rosemary and thyme. Put it all in a zip lock bag and let it rest in the fridge for 3-4 hours or over night. Use some of the marinade as a baste while you grill.

    2 Replies
    1. re: Candy

      So when the butcher trims it, it will be all intact, one piece of meat?

      1. re: laurendlewis

        yes it will and you will need to monitor it on the grill, go for medium rare. It will be of uneven thickenss. Test temperature at the thickest part and let it rest 20-30 minutes when it comes off the grill. It will continue to cook as it sits. Enjoy! Sometimes I do a southwestern bend on it and make lamb fajitas. They are a treat.