What is a "boned lamb leg"?
I'm cooking a lamb recipe from Donna Hays' book "Fast, Fresh, Simple" and it calls for a "small boned leg lamb" (1.6kg). I saw "bone" and "lamb" and went out and bought a lamb leg roast on the bone.
What exactly is meant by "boned"? Does this mean the bone is removed? If so, how do I go about removing the bone from the steak I have, and should I butterfly it?
Also, the recipe recommends cooking for 25 mins at 350F after browning, but the piece I bought is 1.2kg with the bone in, so likely closer to 1kg with it removed. How should I adjust cooking time?
Thanks.
Best Answer
If a recipe asks for a boned piece of meat, this indeed means that the bone is removed. I think the easiest and cleanest way of doing this is just asking your butcher. As for doing it yourself, there a some videos available online, e.g. this one.
Since your meat is a bit smaller, I would suggest to lower the temperature a bit (to 340F) and leave it in the oven till you have a good internal temperature. I think it would take about 20-25 minutes, but this is just an estimate.
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What does boned leg of lamb mean?
Tunnel boning a leg of lamb involves removing all the bones in the leg but keeping the main part of the leg whole. The void (or tunnel) left once you remove the bone (femur) can then be stuffed or it can simply be tied up and roasted.Which is better bone-in or boneless leg of lamb?
Because the bone acts as an insulator, boneless lamb leg cooks faster than bone-in lamb leg, giving you more leeway in terms of hitting the exact doneness you want, but this advantage can be easily mitigated with careful monitoring and a good thermometer.What does boned mean in a recipe?
Definition of bonedhaving the bones taken out; cooked or served with the bones removed: boned chicken; boned veal.What is the best cut of leg of lamb?
Shank. The shank is a meaty cut from the lower end of the lamb leg. Excellent for slow cooking, it's great value and the bone running through the centre provides a lot of the flavour, releasing collagen as the joint cooks and tenderising the flesh.How To Bone And Roll A Lamb Leg | Tattooed Butcher
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Answer 2
AS for butterflying - that depends on the cooking method. If you're roasting I would truss it up into a roast shape. So, back into a rolled package shape.
If you're grilling outside then I would butterfly it. I've found that on the grill (unless you have a rotisserie, which would be great here) it's better to cook it thinner so it's not too crisp on the outside, still tender on the inside, etc.
All comes down to cooking method.
Answer 3
I tend to ensure that when boning you trim to uniform thickness. It's important for cooking time, and to make sure that you don't get overcooked sections. I'd drop the temp slightly, and drop the cooking time by 5 minutes. Give it 5 minutes longer to rest. I'm not familiar with the recipe - is it a rolled leg, or BBQ'd? If it's rolled - I wouldn't be so concerned with uniform thickness If roasting (and it's rolled) then make sure that you don't overtrim the fat, and leave a nice 0.5cm cover over the top to stop it drying out. Sorry - Kiwi here - we use metric ;)
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