Lamb, Leg Of, to Boil
Ingredients
Directions
Simmer
Place the leg of lamb in a large pot.
Cover with water and add coarse sea salt to taste.
Bring to a boil, then reduce heat and simmer until tender.
Rest and carve
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 turns tender and moist as its connective tissue breaks down during slow simmering.
The step that matters
Simmer gently after boiling. Once the pot reaches a boil, reducing the heat to a gentle simmer matters. A hard, rolling boil toughens muscle fibers and can leave the outside stringy, while slow simmering breaks down collagen so the meat becomes tender.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.