Leg of Lamb
Ingredients
Directions
Place the leg of lamb in a pot and cover it with cold water.
Skim off any scum that rises to the surface.
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 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
- Provides the main meat, which becomes tender and juicy as its connective tissue softens during gentle cooking.
- Coarse sea salt
- Seasons the cooking water and lightly flavors the meat.
The step that matters
Bring the water to a gentle boil. Boiling hard agitates and toughens the meat fibers and can cause the outer layers to break apart. A gentle simmer cooks the lamb evenly and keeps it tender and juicy.
“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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