Butterflied Leg of Lamb out During Cooking
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VOLUME 02 Lamb Cuts What do Andy Warhol and a lamb Leg have in common? More than you might think, actually. Just like the pop art genre itself, this edition of Lamb Masterpieces explores how the seemingly ubiquitous Leg of lamb can be elevated to new heights, just by changing our perceptions and the context of how we look at it. Not just the domain of the home chef (not that there’s anything wrong with nan’s Sunday roast), in the right hands, Legs can in fact, be sexy. Exotic even. Around the world, different cuts and preparations of lamb Leg are celebrated in more ways than the spots in Litchenstein’s Drowning Girl — from marinated and flash grilled Japanese negimaki and Korean bulgogi, to smoky jewels fresh from the South American parilla, served with bright and vinegary chimmichurri. The Turkish favour hand dicing it for sogan kebabı, a chopped lamb and onion kebab glazed with pomegranate molasses, while the Chinese Uighurs blend their rich background of Asian and Middle Eastern cultural influences into a heady mix of earthy cumin, sweet oyster sauce and chilli flakes, to make a traditional dish called chua. Volume 02 of Lamb Masterpieces picks up where our first issue left off, giving lesser known (yet equally superb) cuts their time in the sun. Not only does Lamb Masterpieces deliver on sustainability by encouraging us to use the whole beast, but lower plate costs benefit your bottom line too... and isn’t a sustainable business the ultimate expression of the word? In this issue, we look at the Leg, both as a Butterflied and an Easy Carve, as well as broken into the Knuckle and Hindshank with inspiring results. From the humble (and glorious) roast, to charcoal scented grills, slow braises and even raw potential, the only thing limiting the lamb Leg is your own creativity. We hope you’ll find something between these covers that inspires you to explore the possibilities and just remember — all you have to do is leg it! Viva la Masterpieces Revolution! Meat & Livestock Australia Leg — Knuckle — Hindshank C GLOBAL If grilling on a Uruguayan RECOMMENDED parilla, let the lamb speak U ITEM #4821 FLAVOURS for itself by only salting and COOK METHOD T letting the wood of the parilla Already very well-known impart flavour. Serve with ROAST: lamb cuts in foodservice, traditional accompaniments Keep some fat cover to # the Easy Carve Leg of lamb such as chimichurri. ensure the roast doesn’t dry 1 and Butterflied Leg of lamb out during cooking. Sear in Easy Carve are very versatile and can Because of its inch a hot pan or moderate oven LEG of Lamb be used across all seasons thickness, the Butterflied and slow roast to prevent and many menus. Both are Leg of lamb is perfect for excess weight loss. Covering famous for their roasting the grill. Trim excess fat in a crust or wrapping with ITEM #4821 potential however they can before cooking and baste bacon or prosciutto can also be diced, grilled, thin with juices or marinate to assist in reducing moisture sliced and are lean enough keep moist. There are so DESCRIPTION loss as well as adding flavour. to be served raw. many cuisines that grill An Easy Carve Leg can Roast to medium rare and lamb to perfection. In rest to relax the meat fibres. be prepared from a lamb Leg The most quintessential Turkey, lamb Leg is hand — Chump On or Off (ITEM cook method for an Easy chopped, using a zir. Hand PAN FRY/GRILL: #4800). Remove the rump bone Carve Leg is roasting. Baste chopping allows the chef (Chump On) and the aitch bone, Leave some fat for flavour with any pan juices during to have control over the then follow the seam between and juiciness. Score any the roasting period and rest meat’s texture, which should the Knuckle and Topside and silver skin to assist the before carving to relax the hold together on the skewer carefully remove the Knuckle. cooking process. Cook in meat fibres. For the carvery but crumble under fork. Next remove the Leg bone at a hot pan or grill, basting the Easy Carve Leg of lamb The hand cut Leg is then the knee joint leaving the Shank with a sauce or dry spices. lives up to its name. It has shaped onto a skewer intact with the remainder of the To ensure the fat and meat a perfect circular plate for sogan kebabı, chopped Leg muscles (Topside, Silverside is cooked through, finish in profile that keeps its uniform lamb and onion kebab glazed and Shank). The image above an oven. If diced, marinate shape during carving and with pomegranate molasses. shows an Easy Carve lamb Leg or lightly coat in cornflour the Shank bone can be used In Jamaica, Butterflied Chump On. to prevent drying out during 0 to hold its positing on the Leg often served with a cooking. Based during grilling 0 2 board. Flavourful and tender, refreshing mango relish and cook to medium rare. 2 Butterflied the Easy Carve Leg can be — the roast is kept | PREPARATION OF CUT stuffed with herbs, spices simple while the relish THIN SLICE: | 0 The Leg is evenly rolled and LEG of Lamb and other ingredients and is spicy, peppered with To use for poaching in steam 0 3 trussed or netted. The Shank trussed to hold shape. habanero chillies. boats and broths, chill the 3 is frenched and tipped to a Easy Carve Leg to stabilise DESCRIPTION specified length and the cut When thin slicing the Easy In the Xinjiang province the fibres then slice very A Butterflied Leg of lamb is is trimmed of excess fat. Carve Leg for dishes such in western China, the thinly on a slicing wheel. prepared from a Leg — Chump as the Japanese negimaki, Muslim population, the On (ITEM #4800) by removing the Korean lamb bulgogi, hot Uighurs, favour lamb. ORDERING AND PURCHASING Chump, the aitch bone, the Leg pot cooking and stir frying, Tender pieces of cubed INFORMATION and the Shank bones. partially freeze the Easy lamb Leg are marinated in » Specify the frenching Carve to stabilise the fibres earthy cumin, sweet oyster required as well as the length before putting it on the sauce and chilli flakes slicing wheel. When cooking before being grilled in a of the bone PREPARATION OF CUT Menu » Specify surface fat trim level Once the bones are removed, the three thin slice, brush the meat classic dish called chua. » Recommended cooking muscles; the Topside, the Silverside with marinade that way applications methods: roast, thin sliced, and the Leg are then ‘butterflied’ further the spices are grilled along The Butterflied Leg of lamb grill (on rotisserie) so that the whole piece of meat is even with the meat, drawing out is lean enough to be served raw such as in the Levantine » Item weight range: 1.5kg and no thicker than an inch. fragrance and caramelising Roasted Easy Carve for in situ. dish, kibbeh nayyeh. Kibbeh Rotisserie or Carvery nayyeh is a hand cut lamb Slow roasting on a rotisserie Leg dish frequently served Potted Lamb or Lamb Rillettes ORDERING AND PURCHASING INFORMATION FURTHER CONSIDERATION grill keeps the Easy Carve as part of a meze in Syria Specify surface fat trim level Lamb Shawarma The Easy Carve Leg of lamb is » Leg tender and moist, while and Lebanon, garnished perfect for a thin slice — because » Recommended cooking methods: adding so many flavours. with mint leaves and olive Grilled Lamb with Light Salad of its round shape; it slices with roast, diced for braise or kebabs, Marinate the Leg in lemon, oil, and served with green Braised Lamb Steaks a consistent profile. Partially pan fry/grill garlic, and herbs like peppers, scallions and pita. C freeze to stabilise the Easy Carve » Item weight range: 1.2kg rosemary and coriander. Stuffed, Rolled and Roasted U on the slicing wheel and use the The marinade should also Butterflied Leg of Lamb Shank bone as a grip. T contain enough vinegar Singapore Lamb Noodles FURTHER CONSIDERATION to help carry the flavours » To prepare the Butterflied Leg for deep into the meat. Make Kibbeh Nayyeh # marinating, score the meat's surface. sure you baste regularly. Lamb Miso-Nabe 1 Roast Lamb Leg, with Potato and Parsnip Gratin Serves and Heirloom Carrots 6 METHOD LAMB PARSNip AND POTATO GRATIN 1. Trim the excess sinew and fat 1. Take a small baking dish, and cut into 160g–180g portions copper pan or ceramic casserole, that can be rolled up. Roll into log just large enough to contain shapes and truss. the sliced potatoes. 2. Marinate mini roasts in 2. Brush the dish with garlic, herb and olive oil for at melted butter. least 3 hours. 3. Layer the sliced potatoes, INGREDIENTS 3. When ready to cook, remove slightly overlapping, in a 1 Butterflied Leg of lamb, Chump On mini roasts from marinade, season, circular motion. garlic and herb olive oil and then gently seal in a pan until 4. After 2 layers, sprinkle salt and pepper coloured all over. Once sealed, parsnip and pecorino evenly then 1kg heirloom carrots place in a hot oven and roast for a season with sea salt and pepper. — for purée and left whole further 7–10 minutes (for medium 5. Continue with the potato, olive oil rare) or until done to your liking. parsnip and pecorino until it garlic, thinly sliced 4. Remove from roasting pan, reaches just below the top of 0 30g butter transfer to a resting tray and leave the dish.