To Boil a Leg of Lamb
Ingredients
Directions
Prepare
Place the leg of lamb in a large pot.
Cover with water and add coarse sea salt to taste.
Cook and rest
Bring to a boil, then reduce heat and simmer until tender.
Remove from pot and let rest before carving.
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 meat, which becomes tender as its connective tissue slowly breaks down during long, gentle simmering.
The step that matters
Simmer gently until tender. A hard, rolling boil toughens meat fibres and can leave them stringy. A gentle simmer lets connective tissue slowly convert to gelatin, which gives tender, moist meat.
“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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