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Lambs' Feet, with Asparagus Peas

Lamb's feet simmered with asparagus peas, lemon, stock, and bacon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Lamb and lemon are a kitchen classic. They rank in the top 22% of all ingredient pairs, and cooks put them together in 1,127 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Lambs' Feet, with Asparagus Peas

Ingredients

Directions

Prepare

  1. Scald the lambs' feet by the butcher.

  2. Remove the worm from between the hoof and loosen the skin from the shank bone.

  3. Place the feet in cold water and boil until the shank bone can be removed easily.

  4. Peel and slice the lemons, placing them over the feet to keep them white.

Simmer

  1. Add the stock and cover the feet with bacon slices and paper.

  2. Simmer gently for 30 minutes or until tender.

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 + lemontop 22% of all pairs
    Smell alikemoderate
    Cooked together1,127 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

Lambs' feet
Provide the gelatinous connective tissue that becomes tender and silky during long, gentle simmering.
Lemons
Their acidity helps keep the feet pale by slowing discoloration of the surface.
Good stock
Adds moisture and savoury depth while the feet cook gently.
Bacon
Adds smoky, salty fat that flavours the stock and the feet as they simmer.

The step that matters

Simmer gently for 30 minutes or until tender. Vigorous boiling toughens meat and can break the feet apart. Gentle simmering lets connective tissue slowly convert to gelatin, giving tender meat and a silky texture.

“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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