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Pressed Lamb

A dish of lamb that is boiled, chopped, pressed to remove juice, and sliced thinly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Lamb and pepper are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 3,165 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Pressed Lamb

Ingredients

Directions

Cook the lamb

  1. Place the lamb in a pot.

  2. Cover the pot with water.

  3. Boil the lamb until tender.

  4. Season the lamb with salt and pepper.

  5. Continue cooking until very tender and most of the juice has evaporated.

  6. Remove the lamb from the pot.

Press and chill

  1. Chop the lamb finely in a wooden bowl.

  2. Transfer the chopped lamb to a bread pan.

  3. Press out excess juice.

  4. Refrigerate to harden.

  5. Slice the pressed lamb thinly.

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. Lamb + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together3,165 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Shoulder or leg of lamb
Provides the meat that becomes tender during long cooking and then sets firm when pressed and chilled.

The step that matters

Continue cooking until very tender and most of the juice has evaporated.. Collagen in the lamb must break down fully to make the meat tender, and the juice must reduce so the chopped meat holds together when pressed and sliced.

“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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