Leg of Lamb
Ingredients
Directions
Place the leg of lamb in a pot with cold water.
Simmer gently for about 2 hours.
Skim the surface regularly to keep the water clean.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Leg of lamb
- Provides the main protein, which becomes tender and firm as it cooks slowly in water.
The step that matters
Simmer gently. A gentle simmer, not a rolling boil, keeps the meat from toughening and breaking apart as its proteins slowly soften. Vigorous boiling churns the surface and can make the meat dry and stringy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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