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 reaches a 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
- Provides the main protein; slow gentle cooking in water makes the meat tender and moist.
- Coarse sea salt
- Seasons the cooking water so the lamb is flavoured as it cooks.
The step that matters
Skim off the scum. Scum is coagulated protein and impurities that rise as the water heats. Removing it keeps the broth clear and the flavour clean.
“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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