Leg of lamb

[JohnsMyName]

Going to do a (dry cured) boneless leg of lamb. Would you guys suggest leaving all the fat on or trimming it up a bit?

 

[myownidaho]

I like no more than 1/4” of fat when I do a roast. It’s a personal preference thing.

 

[daveomak]

I don't care for the mouth feel of lamb suet... If this is your first lamb, try it.... it's hard to beat what mother nature puts together... I also like lamb cooked rare to very rare... not quite black and blue but close....

 

[Gwanger]

I like no more than 1/4” of fat when I do a roast. It’s a personal preference thing.

I like to trim a lot of the fat and cook on a rack so I doesn't cook in the rendered fat.I feel this is where it gets a gamey taste

 

[JohnsMyName]

I should have specified it will be dry cured. Put it in that section :) . I know some fats go rancid quicker like beef and others are quite desireable like pork. I’ve done cured lamb before, but this particular piece has a larger fat cap than I’ve seen.

 

[myownidaho]

I would still trim it, unless you like the taste of lamb fat.

 

[SmokinAl]

Well lamb fat burned & crispy is just fantastic IMHO.
But I'm a lamb fanatic. The problem is that growing up as a kid my folks loved lamb chops & we had them at least once a week or more. I don't know if lamb was cheaper then, but now for me it is a delicacy because of the price. I get it maybe once a year & it's a big deal around here. I savor every bite & lick the plate when I'm done!

Al

 

[JohnsMyName]

Al, I feel the exact same way! Love crispy melty lamb fat and also rarely get to eat it due to the cost. I guess I was more concerned about the raw 5 month old fat not being desirable on the cured product. I'm thinking I'll trim the excessive parts, but leave most intact.

ETA: Not sure about you, but my local grocery stores are all having big sales to sell off the extra Easter lamb. I got the boneless leg for $2.99 lb I think?

 

[daveomak]

Me three !!

 

[JohnsMyName]

Mods, why was this moved? It is about a cured leg of lamb, it will never see temps over 60F.

 

[SmokinAl]

I moved it back for you.
Al

 

[JohnsMyName]

Thank you sir.

 

[bluewhisper]

Wow, lamb for $2.99/lb? I would jump on that. Where's my rosemary?

In my experience with cleaning up afterwards, lamb is the only fat that's more waxy than beef fat.

 

[daveomak]

$2.99... My freezer would have a bunch of vac-packed lamb in it... A BIG bunch....

 

[JohnsMyName]

I ended up trimming the fat, after inspecting it, there was a lot of that waxy fat and that’s not good cured meat. Ended up with almost 5lbs trimmed!

 

[myownidaho]

Awesome! I’m in.