Deb Hall
Foodie
4169
Sun Mar 04, 2007 4:46 pm
Highlands , Louisville
Deb Hall
Foodie
4169
Sun Mar 04, 2007 4:46 pm
Highlands , Louisville
todd richards wrote:The game taste actually comes from a gland inside the leg of lamb. If the market has a butcher section ask them to remove it. At all cost do not remove the fat. It is what protects the meat from drying.
Leann C wrote:OK. I spied a nice looking 1/2 leg of lamb in the meat section at ValuMarket today and couldn't resist. Now the question: How do I cook it? It's 3 lb. bone in. Do I need to trim all the fat off to avoid a gamey taste?
I was thinking of making a paste of olive oil, lemon, fresh parsley, salt & pepper and rubbing it down. Then in the oven for a couple of hours. Should I go high heat for a few minutes, then low & slow? Any other ideas?
Any thoughts on sides?
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