Description
Legs from the Dorper cross lambs we take whole from Menard. We tunnel out the aitch bone and the femur, pull the gland and the heavy seam fat from inside, then roll it fat side out and tie it at two inch intervals. The bones go into our stock pot the same day.
Because it is boned, you can open it flat, put garlic, anchovy and rosemary inside, and roll it back up before tying. Sear the outside, then 400F for twenty minutes and 325F for about eighteen minutes per pound. Rest it twenty five minutes, which is longer than feels right, and it will carve without bleeding out.
Specification
- Breed: Dorper cross, Menard County
- Aged: 7 days, wet, in the primal
- Feed: pasture grazed, no grain
- Trim: aitch bone and femur out, gland and seam fat removed, fat cap scored
- Bone: boneless, rolled and tied
- Sold by: weight, boned and tied to order
Cooking
Oven roast on a rack. Pull at 135F for pink through the middle, or take it to 145F if your table prefers it. If you would rather have it falling apart, cover it and go to 190F over four hours instead.
Storage
Four days in the fridge in the paper. It freezes whole for four months, but untie it after thawing and retie it before roasting, because the string bites into the meat when it freezes.
Elise Marchetti (verified owner) –
Stuffed the 4 lb with anchovy and rosemary and it fed eight with sandwiches left. Boned cleanly with no shards, and the fat cap was already scored which saved me a job.
R. Castellanos (verified owner) –
The long rest they recommend is the whole trick. I have always cut into lamb too early and lost the juices. Carved beautifully at twenty five minutes.
Nadia Farouk (verified owner) –
Meat was good and the tying was neat. Delivery ran late in the afternoon and I had already started the oven, so it went in an hour behind. Would order for the day before next time.