• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Lamb leg at a price to good to go past

moikel

Master of the Pit
OTBS Member
3,198
217
Joined Jul 26, 2011
$10 a kg here due to the 2 big players fighting to get you in the door.Independent butchers have it at $15!
Leg cost me $25 so that's $18 in 'Merican money.
I normally cook something on a Sunday that will feed me Monday & even Tuesday ,partner is afternoon shift those days .
I was going to do a North African Tagline with lamb shanks but they were $12 a kg .
I am still feeling like that style .Let me have a think . It won't be smoked .i normally stick these things in nose to tail but given I started here I will leave it here if that's alright with you guys.
 

chef jimmyj

Epic Pitmaster
Staff member
Moderator
OTBS Member
SMF Premier Member
Group Lead
18,948
3,345
Joined May 12, 2011
You have yet to disappoint, my friend. Whatever you do, will be interesting...JJ
 

moikel

Master of the Pit
OTBS Member
3,198
217
Joined Jul 26, 2011
I will bone it ,cube it ,make some stock out of the bone. I got that much worked out.


Fennel & citrus in season here ,so they will become a salad in a Sicilian style.

Given how many North African influences there are in Sicily I think its going to be a braise with spices & chickpeas.
 

moikel

Master of the Pit
OTBS Member
3,198
217
Joined Jul 26, 2011
I will get some photos up next post.
Boned out leg,trimmed it & cubed it.
Bones went into stock pot after browning in EVO.
Spice mix is fennel seed,cumin,coriander,fenugreek,black pepper,paprika,bit of rock salt for the grind.
I will brown meat & onions with 3 big cloves of garlic,some ginger,add spice mix,chilli, turn that all around then add lamb stock ,cinnamon stick ,2 cloves.
Cook that low & slow ,20 minutes out from plating in go chickpeas,lemon zest ,1 x tab honey ,squeeze lemon.
The salad will be a mix of fennel,blood orange & regular orange with some balsamic vinegar.I said to a local that I had been told this was a dish from Rome. The part of his response that is printable was to the effect that the Romans take credit for everything, oranges come from the South ,fennel as well the Romans stole it same as they stole everything else :devil:
 

moikel

Master of the Pit
OTBS Member
3,198
217
Joined Jul 26, 2011


Really nice meal.A lot of tagine use dried fruit & end up a bit sweet for my taste.Chickpeas were a good sub. 

Spice mix was spot on ,meat cooked for about 2 hours.Using lamb stock gave it a bit of extra depth.

The salad just got a squeeze of lime juice & balsamic ,nice counterpoint to the richness of the lamb.I trimmed it pretty well but it was still a little fatty.Being winter citrus & fennel are bang smack in season.

Got a shed load left over. That spice mix works well with the gaminess of lamb .

Regards Mick
 

b-one

Legendary Pitmaster
OTBS Member
8,856
1,468
Joined Aug 31, 2014
Wow that looks like a great meal!:drool
 

daveomak

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
25,645
3,132
Joined Nov 12, 2010
Good looking meal Mick.... 
 ...
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.