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Hind Quarter of Lamb Marinated

A lamb hind quarter marinated in a veal stock, vinegar, wine, and spices, then roasted and served with a glaze.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Hind Quarter of Lamb Marinated

Ingredients

Directions

Prepare the lamb

  1. Remove the bone from the leg of lamb, season the meat well, sew it up, and lard the top with slips of fat bacon.

Make the marinade

  1. In a pot, combine veal stock, vinegar, black pepper, salt, bay leaves, onions, garlic, and Rhenish wine. Boil for 15 minutes.

  2. Place the lamb in a deep dish and strain the boiling liquid over it. Let it marinate for 5 to 6 hours, turning it several times.

Roast and serve

  1. Roast the lamb gently with a veal caul over it until nearly done, then allow it to brown slightly and glaze the top.

  2. Serve with a sauce made from the strained liquid, boiled down to a glaze, with some cullis added.

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. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Pepper + garlictop 8% of all pairs
    Smell alikemoderate
    Cooked together27,090 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Lamb + garlictop 10% of all pairs
    Smell alikemoderate
    Cooked together1,376 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Clove + garlictop 10% of all pairs
    Smell alikemoderate
    Cooked together11,368 recipes

    Shared aroma: linalool (floral, citrus).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Lamb
Provides the main meat, which becomes tender and flavourful after marinating and slow roasting.
Vinegar
Acidity in the marinade helps tenderise the meat and adds a sharp, bright note.
Veal stock
Forms the liquid base of the marinade and the glaze, adding savoury depth and body.
Onions
Add sweetness and aromatic flavour to the marinade and the reduced sauce.
Rhenish wine
Adds acidity and aromatic flavour to the marinade and the reduced sauce.
Fat bacon
Slips of fat larded through the top baste the lean meat, adding moisture and richness during roasting.

The step that matters

Boiling the marinade liquid before straining it over the lamb. Boiling the marinade cooks off raw flavours and sterilises the liquid, which is why the step asks for it to be hot when poured over the meat. Letting the lamb marinate for the full 5 to 6 hours lets the acid and flavour penetrate the meat.

Swap the clove

How well each one fits the dish's main ingredients (lamb, veal, vinegar, pepper, onion, garlic, wine):

  1. Parsleyfits better
  2. Thymefits better
  3. Rosemaryfits better
  4. Clovethe original

Fit is the average pairing score against lamb, veal, vinegar, pepper, onion, garlic, wine. Candidates are from the same food group and used in at least 100 recipes.

“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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