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Generally speaking the back leg of Lamb is the Roasting Joint. That's if you are prepared to pay the premium for it. There is the Front leg though! Just give it the treatment and enjoy. As rare as you like as well.
In the French supermarket This Easter Weekend, back leg of Lamb was over €50! We bought this 2.25 kilo Lamb front leg for a little over €16. The front leg has a slightly different purpose on a Lamb and does more work, so generally it's considered tougher. I would generally buy this for Tajine, or for other slow cooked Lamb, Rather like we would cook a shoulder of Lamb in the UK.
'Steamy' the pressure cooker has the night off tonight. It's 'Roasty' The oven who s stepping in for the evening. They do work well together, but 'Steamy' likes to give his gasket a rest on Sundays.
I am just going to say, We had a contre temps in the supermarket over it, and then again over dinner. Well we can't be totally pally, and in agreement all the time. Himself insisted it was a leg of Lamb...
I pointed out it was a front Leg though. If he wanted a back leg, get one from New Zealand out of the Freezer Cabinet, or stump up the 50 plus euros, at which he may as well take me out for dinner!
Here is how I shimmied that bit of meat into a roaster, just to prove it could be done. It just lacked that final melt in the mouth texture of a back leg. However I suppose most people overcook theirs, so what's the point of buying back leg anyway! We might have fresh back leg once a year!
Perhaps a couple of Lamb Chops would be simpler, but the Neanderthal in my Husband sees a chunk of meat, and wants it cooked rare...
BBQ season is nearly here!
OJust an ordinary girl who likes cooking traditional food for my Husband and myself and occasionally friends.