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Hind Quarter of Lamb Marinaded

A marinated hind quarter of lamb seasoned with force‑meat, bacon, and a broth‑based sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 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 Marinaded

Ingredients

Directions

Prepare the lamb

  1. Bone the leg of lamb, fill the cavity with seasoned force-meat, and sew it up.

  2. Lard the top with slips of fat bacon.

Marinate

  1. Combine veal broth, vinegar, black pepper, salt, bay leaves, onions, garlic, and Rhenish wine in a pot and boil for 15 minutes.

  2. Place the lamb in a deep dish and strain the boiled liquid over it.

  3. 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.

  2. Allow it to color slightly and glaze the top.

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

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

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

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

    Shared aroma: acetic acid (sour, vinegar).

  4. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Vinegar + garlictop 11% of all pairs
    Smell alikemoderate
    Cooked together9,115 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

What each ingredient does

Lamb leg
Forms the main body of the dish, cooked whole and sliced for serving.
Force-meat
Stuffing that adds moisture and rich flavour to the lean meat as it cooks.
Fat bacon
Lardons on top baste the lean lamb with fat, keeping it moist and aiding browning.
Vinegar
Acidity in the marinade tenderises the meat and brightens its flavour.
Rhenish wine
Acidity and aromatics in the marinade add flavour and help soften the meat.
Onions
Aromatic base of the marinade, adding sweetness and savoury depth to the liquid.

The step that matters

Roasting gently until nearly done. Slow, gentle heat cooks the lamb evenly and keeps the interior moist, while the lean meat can dry out and toughen if overcooked. Browning is saved for the final glaze.

Swap the onion

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

  1. Tomatofits better
  2. Capsicumfits about as well
  3. Shallotfits about as well
  4. Onionthe original

Fit is the average pairing score against lamb, meat, veal, vinegar, pepper, 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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