Leg of Lamb
Ingredients
Directions
Prepare
Place the leg of lamb in a pot and cover it with cold water.
Skim off any scum that rises to the surface.
Cook
Bring the water to a gentle boil; do not let it boil fast.
Cook for about 1.5 hours from the time it starts boiling.
Serve
Serve with green peas, cauliflower, young French hearts, 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
- Provides the main meat, which becomes tender and juicy during slow simmering.
- Cold water
- Cooks the lamb gently and forms the broth around it.
The step that matters
Bring the water to a gentle boil, not a fast one. A vigorous boil agitates the meat and churns fat and scum into the liquid, making the meat tough and the broth cloudy. A gentle simmer cooks the lamb evenly and keeps it 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.
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