Leg of Lamb
Ingredients
Directions
Place the leg of lamb in a pot and cover it with warm water.
Skim off any scum that rises to the surface.
Gently boil the lamb for about 1.5 hours, starting from when the water begins to boil.
Serve with green peas, cauliflower, young French beans, asparagus, spinach, or small potatoes.
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
- Is the main cut of meat that provides the dish's body and savoury flavour.
The step that matters
Skimming the scum. Foam that rises while the water heats is coagulated protein and impurities. Removing it early keeps the broth clearer and the meat's flavour cleaner.
“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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