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Leg of Lamb

ChristianW Feb 19, 2012 04:29 PM

How much surface fat does one peel? This perfect "shank" 8" thick has one side with Fat and other of those tissues one peels away on tenderloin. Explain Chowhounds.

  1. c
    ChristianW May 5, 2012 07:00 AM

    Over the past few months,I have tried this roast seveal ways. One untrimmed with a rosemary garlic crust turned out so nicely. Another peeled of fat adding a layer of butter, as described below. Then I tried the idea of peeling, but adding a lard of bacon. The last was using a thick shank. Thank you all, Chowhounds.

    2 Replies
    1. re: ChristianW
      fourunder May 5, 2012 10:24 AM

      Next time, try this.......a combination of Wet and Dry Aging


      1. re: ChristianW
        hotoynoodle May 5, 2012 03:56 PM

        what's the point of removing the natural fat, but adding other fat? not being snarky, just curious?

      2. BobB Feb 20, 2012 12:15 PM

        I would keep the fat but remove the fell, if it's present.

        1. hotoynoodle Feb 20, 2012 06:46 AM

          i never trim the fat either and my preference is to make the classic spoon lamb, which takes 6-7 hours.

          1. c
            centralpadiner Feb 20, 2012 06:33 AM

            This thread reminds me of a story about a foreign exchange student that lived with my family for a few months when I was in high school.

            My mother made leg of lamb, and this young man commented that he loved lamb and hadn't seen it much in the U.S. He said he loved that my mother made it, and it was very good, but not quite like home. Would my mother be offended if he got his own mother's recipe and translated it for her. Of course, my mom had no issue with this, and, in fact, couldn't wait to learn the French version of roasted leg of lamb. Imagine her surprise when the recipe was nearly identical to her own except for one thing. The French mother trimmed off every bit of lamb fat but then replaced it with a thick layer of butter smeared across the surface. My mother laughed that she was sure it was good, but she personally wasn't going to take the time to remove one type of fat just to have to replace it with another.

            1. s
              smartie Feb 20, 2012 05:32 AM

              I've never thought to trim lamb prior to cooking it either. Pass the mint sauce my way!

              1. h
                Harters Feb 20, 2012 03:10 AM

                I've never trimmed fat from a lamb leg. I want as much fat as possible there while it's cooking - I can always cut away what I don't want prior ot serving (although lamb fat is delicious when it's been roasted)

                1. MGZ Feb 19, 2012 06:18 PM

                  When it comes to slow roasting, I am a believer in Dean fourunder's teachings. Leave any non-discolored fat on the leg and employ a low to moderate roasting technique. l particularly enjoy lamb when I use this temperature range to barbecue-roast a bone-in lamb on the grill, The bottom line is, please do not over trim and/or use too high a temperature to cook,

                  1. f
                    fourunder Feb 19, 2012 05:45 PM

                    I really do not find there is much need to trim the leg of a lamb from fat....I remove only the large fat cap/top fat that looks discolored. The only reasons I can see for additional trimming or pulling back of any silverskin is if you plan to use a marinade. In general, there is not much fat to begin with

                    I like to slow roast myself, but if you like moderate temperature roasting, the fat will self baste the roast to some degree. i like to keep the fat on for the high heat last at the end to form a a crust.



                    1 Reply
                    1. re: fourunder
                      ChristianW Feb 19, 2012 06:23 PM

                      Perfect reply...........something about fat.....it's good.....then there is the other..........i trimmed the other..............left the fat 'ore hot roast............ a garlic, toasted almond, rosemary rub........well the thing was rare........oh how i love it............ had made pot o' stock from day old chicken backs.........boiled potatoes and raddish in that stock..........mint, garlic, thyme, rosemary..........did i leave out butter............ Las Rocas Grenache to top it all.............simple but where can i find it other wise. thank you for caring.

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