I sharpened up my boning knife & deboned a fair size leg ,just under 3kg.Big 2 stores still discounting so its $10kg .
I saw a butcher on a TV show use skewers to get the leg tightly rolled so I followed suit.
I cut slits in the meat & inserted a slice of garlic,young rosemary,& a bit of pecorino cheese.
Salt ,cbp ,then rolled it tight,skewered it then tied it. Skewers did help a lot in getting it tied off on my own.
I do this style of thing a bit,you can put whatever you want inside just don't overload it otherwise it will blow out! I kept this one simple & I had some AAA grade Sardinian pecorino that was getting to the end .Just trimmed the rind & dry bits off it used about 12 bits the size of ?? maybe 6mm x 25mm .
Gave it a salt & a rub of EVO & I will put it in the MES now that its cracking spring day & football playoffs. Linda has made sides before she went to her shift at the hospital.
I saw a butcher on a TV show use skewers to get the leg tightly rolled so I followed suit.
I cut slits in the meat & inserted a slice of garlic,young rosemary,& a bit of pecorino cheese.
Salt ,cbp ,then rolled it tight,skewered it then tied it. Skewers did help a lot in getting it tied off on my own.
I do this style of thing a bit,you can put whatever you want inside just don't overload it otherwise it will blow out! I kept this one simple & I had some AAA grade Sardinian pecorino that was getting to the end .Just trimmed the rind & dry bits off it used about 12 bits the size of ?? maybe 6mm x 25mm .
Gave it a salt & a rub of EVO & I will put it in the MES now that its cracking spring day & football playoffs. Linda has made sides before she went to her shift at the hospital.
