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Hind Quarter of Lamb Marinated

A hind quarter of lamb marinated in a mixture of veal stock, vinegar, wine, and seasonings, then roasted and served with a glaze.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Hind Quarter of Lamb Marinated

Ingredients

Directions

Prepare the lamb

  1. Bone the leg of lamb and fill the cavity with well-seasoned force-meat.

  2. Sew the cavity closed.

  3. Lard the top with slips of fat bacon.

Marinate

  1. Combine veal stock, vinegar, black pepper, salt, bay leaves, onions, garlic, and Rhenish wine in a pot.

  2. Boil the mixture for 15 minutes.

  3. Place the lamb in a deep dish and strain the boiling liquid over it.

  4. Let the lamb marinate for 5 to 6 hours, turning it several times.

Roast and serve

  1. Roast the lamb gently, covering it with veal caul if desired.

  2. When nearly done, allow it to brown and glaze the top.

  3. Serve with a sauce made from the strained liquid, boiled down to a glaze, and add some cullis.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Pepper + garlictop 8% of all pairs
    Smell alikemoderate
    Cooked together27,090 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Lamb + garlictop 10% of all pairs
    Smell alikemoderate
    Cooked together1,376 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Clove + garlictop 10% of all pairs
    Smell alikemoderate
    Cooked together11,368 recipes

    Shared aroma: linalool (floral, citrus).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Hind quarter of lamb
Forms the main body of the dish and carries the flavour of the marinade.
Vinegar
Adds acidity that helps tenderise the meat during the long marinade.
Veal stock
Adds moisture and savoury depth to the marinade and the final sauce.
Rhenish wine
Adds acidity and aroma to the marinade, supporting flavour penetration.
Onions
Contribute sweetness and aromatic flavour to the marinating liquid.
Fat bacon
Adds fat to the lean top of the lamb, keeping it moist during roasting.

The step that matters

Roast the lamb gently. Gentle heat lets the thick joint cook through evenly and stay juicy; high heat would dry the outside before the centre is done. Browning is saved for the end so it does not burn.

Swap the clove

How well each one fits the dish's main ingredients (lamb, veal, vinegar, pepper, onion, garlic, wine):

  1. Parsleyfits better
  2. Thymefits better
  3. Rosemaryfits better
  4. Clovethe original

Fit is the average pairing score against lamb, veal, vinegar, pepper, onion, garlic, wine. Candidates are from the same food group and used in at least 100 recipes.

“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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