Leg of lamb
Posted: Sun Oct 01, 2023 1:34 pm
Got inspired of all the lamb related posts lately so I also wanted lamb. That is great because it's lamb season here now. In the spring, the sheep with their lambs are let out free running unattended in the mountains for the summer. Eating only natural flora. Since the fauna is very different in the various parts of Norway, the meat tastes different depending on where the animals lived. This is used in marketing so it's easy to get meat from the area you prefer. Now, before the winter and snow, they are herded back to the farms, and fresh lamb is abundant.
We cooked a leg of lamb (partially deboned) on a bed of root vegetables. Veggies were carrots, red beet (hence the red juice in the pan), turnips, and celery root. Served with potato gratin and a sauce based on chalott onion, stock, a little tomato puré, balsamic vinegar, soy sauce, red wine, black pepper and a little butter. The sauce is fantastic with lamb.
Lamb leg was 4.63 pounds and cooked at 257 fahrenheit for about 2.5 hours until internal is 147. Let rest for 20 minutes and temp rises to about 154, which is medium.
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We cooked a leg of lamb (partially deboned) on a bed of root vegetables. Veggies were carrots, red beet (hence the red juice in the pan), turnips, and celery root. Served with potato gratin and a sauce based on chalott onion, stock, a little tomato puré, balsamic vinegar, soy sauce, red wine, black pepper and a little butter. The sauce is fantastic with lamb.
Lamb leg was 4.63 pounds and cooked at 257 fahrenheit for about 2.5 hours until internal is 147. Let rest for 20 minutes and temp rises to about 154, which is medium.
Sent fra min SM-G988B via Tapatalk
